Lunch
Cream of Scallop Soup
A turn-of-the-century lunch recipe featuring scallops, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 quart scallops
- 4 cups milk
- 2 cloves
- Bit of bay leaf
- ¼ teaspoon peppercorns
- 1 tablespoon chopped onion
- 5 tablespoons butter
- ¼ cup flour
- Salt
- Pepper
Historical transcription
Source method
- 1
Clean scallops, reserve one-half cup and finely chop remainder. Add these to milk, with seasonings and two tablespoons butter, and cook slowly twenty minutes. Strain and thicken with remaining butter and flour cooked together. Parboil reserved scallops, and add to soup. Serve with small biscuits or oysterettes.
Nutrition pending
No invented nutrition numbers.
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