Lunch
Oyster Stew
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 scalded milk
- ¼ cup butter
- ½ tablespoon salt
- ⅛ teaspoon pepper
Historical transcription
Source method
- 1
Clean oysters by placing in a colander and pouring over them three-fourths cup cold water. Carefully pick over 130 oysters, reserve liquor, and heat it to boiling-point; strain through double cheese-cloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer, and put in tureen with butter, salt, and pepper. Add oyster liquor strained a second time, and milk. Serve with oyster crackers.
Nutrition pending
No invented nutrition numbers.
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