Oyster Soup
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3 of 9 items checked · 5 aisles
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Archive recipe
A historic Creole dish of oysters with the liquor, lean ham, onions, egg yolks and tablepoonfuls of wheat flour. Adapted from Oyster Soup, from The Creole Cookery Book (1885).
Adapted from Oyster Soup, in The Creole Cookery Book (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen 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/louisiana-creole/recipes/oyster-soup-4.md.
The dish
3 of 9 items checked
archive.org
3 of 9 items checked · 5 aisles
Put 3 quarts of water, 8 slices of lean ham, and 2 onions into a pot with the oysters and liquor
Boil this down to half the quantity
Run it through a cullender and put the liquor alone back into the pot and let it come just to a boil
Beat up the yolks of 6 eggs with 4 tablepoonfuls of wheat flour and 1 pint of rich milk
Stir this into the oyster liquor after it has been strained and made boiling hot
Add a quart of raw oysters and let the whole thicken a little on the fire
Add 1 teaspoonful of white pepper and a half of grated nutmeg
Adapted from Open Recipe Archive · The Creole Cookery Book (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)