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Lunch
Oyster Soup, Amsterdam Style
A turn-of-the-century lunch recipe featuring oysters, 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 oysters
- Water
- 3 tablespoons butter
- 3½ tablespoons flour
- ½ teaspoon salt
- Paprika
- Celery salt
- 1 cup cream
Make it happen
Directions
- 1
Clean, pick over, chop, and parboil oysters; drain and add to liquor enough water to make one quart liquid. Brown butter, add flour, and pour on gradually, while stirring 131 constantly, oyster liquor. Let simmer one-half hour. Season with salt, paprika, and celery salt, and just before serving add cream.
Nutrition pending
No invented nutrition numbers.
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