Recipes > Soup > Oyster Soup > Oyster Soup No. 2

Oyster Soup No. 2


  • 1 gallon of oysters
  • 1 quart of rich milk
  • yolks of 4 eggs
  • 2 good tablespoonfuls of butter
  • 1 good tablespoonful of flour


Scald oysters in their own liquor. Add milk to the liquor, and when it comes to a boil, skim out the oysters and set aside. Add the yolks, butter, and flour, all mixed well together, but in this order—first, the milk, then, after beating the eggs, add a little of the hot liquor to them gradually, and stir them rapidly into the soup. Lastly, add the butter and whatever seasoning you fancy besides plain pepper and salt, which must both be put in to taste with caution. Celery salt most persons like extremely; others would prefer a little marjoram or thyme; others again mace and a bit of onion. Use your own discretion in this regard.


Print recipe/article only


The White House Cookbook (1887).

comments powered by Disqus