Oyster Soup.
A dish that leans on oysters and milk.
contains glutencontains dairy
Ingredients
US
Metric
- 1 pint of oysters
- 1 pint of milk
- 1/2 pint of cold water
- 2 level tablespoonfuls of flour
- 1/4 teaspoonful of pepper
- 2 tablespoonfuls of butter
- Salt
Make it lactose-friendly
- 1 pint of milk → lactose-free milk, oat milk, or almond milk
- 2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Put a strainer over a bowl and turn the oysters into it. Pour the water over the oysters and stir with a spoon until all the liquid has passed through the strainer. Turn the oysters into a dish and set in a cold place.
- Reserve a gill of the milk, and, pouring the remainder in the double-boiler, set it on the fire. Put the oyster liquor in a stewpan and heat slowly, being careful not to burn. Mix the cold milk with the flour, and, stirring into the boiling milk, cook for ten minutes. When the oyster liquor boils, skim it. When the flour and milk have cooked for ten minutes, add the oysters, butter, salt, pepper, and oyster liquor, and continue cooking until the oysters curl on the edge and are plump. Serve at once.
- It is well to provide toasted or crisped crackers with this soup.
Nutrition (estimated, per serving)
| Calories | 427 |
|---|---|
| Protein | 13.8 g |
| Fat | 8.8 g |
| Carbs | 71.6 g |
| Fiber | 2.3 g |
| Sodium | 72 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States