Lunch
Tomato Bouillon with Oysters
A turn-of-the-century lunch recipe featuring tomatoes, 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 can tomatoes
- 1½ quarts bouillon
- 1 tablespoon chopped onion
- ½ bay leaf
- 6 cloves
- ½ teaspoon celery seed
- ½ teaspoon peppercorns
- 1 pint oysters
Historical transcription
Source method
- 1
Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add parboiled oysters, and serve in bouillon cups with small croûtons.
Nutrition pending
No invented nutrition numbers.
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