Tomato Bouillon With Oysters
From Original recipes of good things to eat, 1919.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Mix all ingredients except the oysters in a pot.
Boil for twenty minutes.
Strain the mixture and let it cool.
Parboil the oysters separately, add them to the soup, and serve in cups with croutons.
Original recipe, verbatim
Tomato Bouillon With Oysters
One can tomatoes, 1^^ quarts bouUion, 1 tablespoon chopped
onions, ^ bay leaf, 6 cloves, ^ teaspoon pepper corns, ^
teaspoon celery seed, and 1 pint oysters. Mix all ingredients
except oysters and boil twenty minutes. Strain and cool.
Add par-boiled oysters and serve in cups with crotons.
Mrs. Mary Vitou.
Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.