Oyster Stew / Oyster Cream Soup
Arwilda kept two different recipes with this title.
Evaporated-milk, celery, and paprika formula
Mrs. Growson Kellogg Recipe Box two-sided card
Ingredients
- 1 pint of oysters with liquor
- 2 Tablespoons Butter
- 2 ½ cups evaporated milk
- 1 ½ oyster water
- ½ cup chopped celery
- Salt & pepper and dash of paprika
Directions
- Remove bits of shell, Melt butter in a saucepan, add oysters, liquor, and cook gently until the edges of oysters begin to curl.
- Cook the chopped celery in the water until tender.
- add the milk to the celery and then the oysters.
- Season with salt, pepper, paprika, Heat thoroughly + serve.
Equipment: saucepan
Oyster liquor, butter, and milk-or-cream formula
Decorative Recipe Tin handwritten index card
Ingredients
- 1 qt oysters
- 1 C liquid in which they come
- 1 T butter
- 1½ C milk or cream - season to taste
Directions
- heat oyster liquor + water to boiling pt
- add oysters til edges curl (10 min.)
- add season. butter - add milk before serving.
Timing: (10 min.)
Arwilda’s changes
- Crossed out “½ C water”
Compare the cards
Oysters, dairy, water, celery, and seasoning
- Decorative Recipe Tin handwritten index card
- 1 quart oysters, 1 cup oyster liquor, 1 tablespoon butter, and 1 1/2 cups milk or cream, seasoned to taste; a half cup water is crossed out.
- Mrs. Growson Kellogg Recipe Box two-sided card
- 1 pint oysters with liquor, 2 tablespoons butter, 2 1/2 cups evaporated milk, unitless 1 1/2 oyster water, 1/2 cup celery, salt, pepper, and paprika.
Liquor, oyster, celery, and dairy sequence
- Decorative Recipe Tin handwritten index card
- Bring oyster liquor plus water to boiling, add oysters until edges curl, then add seasoning, butter, and milk before serving.
- Mrs. Growson Kellogg Recipe Box two-sided card
- Cook oysters gently in butter and liquor until the edges curl, cook celery separately in water, then add milk and oysters to the celery, season, heat, and serve.
Remembering Arwilda
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