GreenerPasture.com

Sign In



1800s Cooking Tips and Recipes

Mock Oyster Soup - Scrape twelve good-szied roots of oyster plants or salsify and throw them at once into cold water. Cut into thin slices, cover with one quart of water and cook gently for an hour, or until perfectly tender. Add a quart of milk, two teaspoonfuls of salt, a quarter of a teaspoonful of pepper, two tablespoonfuls of butter cut into bits. Turn into the tureen, and serve with oyster crackers.

The Ladies' Home Journal, June 1898


Go Back

The comments you read here belong only to the person who posted them. We reserve the right to remove off-topic and inappropriate comments.