Cream of oyster soup^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Oysters |
| 1 | quart | Milk, scalded |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Flour |
| Salt & pepper | ||
| ½ | cup | Whipped cream |
Directions
Drain liquid from oysters and add an equal amount of water to it. Heat liquids slowly, skim well. Meanwhile, chop oysters; add to liquid and cook 3 minutes. Cream butter and flour, add to scalded milk to thicken. Add milk mixture and seasonings. Put in the cream at the last minute before serving.
Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 05-18-95