thisweek
ExplorePricingSign in

Archive recipe

Oyster Bisque

A historic early American dish of oysters, white stock iii, stale bread crumbs, onion and celery. Adapted from Oyster Bisque, from The Boston Cooking-School Cook Book (1896).

Adapted from Oyster Bisque, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/oyster-bisque.md.

Ingredients

The dish

4 of 12 items checked

Oyster Bisque

www.gutenberg.org

4 of 12 items checked · 6 aisles

Produce

  • Checked by You

Meat & Poultry

Dairy & Eggs

  • Checked by You

Bakery

Pantry / Durable

  • Checked by You

Spices & Seasoning

  • Checked by You

Cooking Instructions

  1. Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles

  2. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes

  3. Rub through a sieve, bring to boiling-point, and bind with butter and flour cooked together

  4. Add milk, soft portion of oysters, and salt and pepper to taste

Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)