Lunch
French Oyster Soup
A turn-of-the-century lunch recipe featuring oysters, 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 oysters
- 4 cups milk
- 1 slice onion
- 2 blades mace
- ⅓ cup butter
- ⅓ cup flour
- Yolks 2 eggs
- Salt and pepper
Historical transcription
Source method
- 1
Make same as Oyster Soup, adding yolks of eggs, slightly beaten, just before serving. Garnish with Fish Quenelles.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.