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Lunch
Cream of Scallop Soup
A turn-of-the-century lunch recipe featuring scallops, with the original instructions and source page intact.
LunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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What you’ll need
Ingredients
- 1 quart scallops
- 4 cups milk
- 2 cloves
- Bit of bay leaf
- ¼ teaspoon peppercorns
- 1 tablespoon chopped onion
- 5 tablespoons butter
- ¼ cup flour
- Salt
- Pepper
Make it happen
Directions
- 1
Clean scallops, reserve one-half cup and finely chop remainder. Add these to milk, with seasonings and two tablespoons butter, and cook slowly twenty minutes. Strain and thicken with remaining butter and flour cooked together. Parboil reserved scallops, and add to soup. Serve with small biscuits or oysterettes.
Nutrition pending
No invented nutrition numbers.
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