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Lunch
Tomato Bouillon with Oysters
A turn-of-the-century lunch recipe featuring tomatoes, with the original instructions and source page intact.
LunchVeganVegetarianStovetopPublic 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 can tomatoes
- 1½ quarts bouillon
- 1 tablespoon chopped onion
- ½ bay leaf
- 6 cloves
- ½ teaspoon celery seed
- ½ teaspoon peppercorns
- 1 pint oysters
Make it happen
Directions
- 1
Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add parboiled oysters, and serve in bouillon cups with small croûtons.
Nutrition pending
No invented nutrition numbers.
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