oyster soup
(from The Virginia House-wife, by Mary Randolph, 1825)
Ingredients:
Instructions:
Ingredients:
2 quarts oysters
3 quarts water
3 onions
2 or 3 slices of lean ham
pepper and salt
1 additional quart oysters
4 spoonsful flour
2 gills rich cream
6 fresh egg yelks
optionally, thyme may be added
Instructions:
Wash and drain two quarts of oysters, put them on with three quarts of water, three onions chopped up, two or three slices of lean ham, pepper and salt; boil it till reduced one-half, strain it through a sieve, return the liquid into the pot, put in one quart of fresh oysters, boil it till they are sufficiently done, and thicken the soup with four spoonsful of flour, two gills of rich cream, and the yelks of six new laid eggs beaten well; boil it a few minutes after the thickening is put in. Take care that it does not curdle, and that the flour is not in lumps; serve it up with the last oysters that were put in. If the flavour of thyme be agreeable, you may put in a little, but take care that it does not boil in it long enough to discolour the soup.
oyster cream
(from The Virginia House-wife, by Mary Randolph, 1825)
Ingredients:
Instructions:
(from The Virginia House-wife, by Mary Randolph, 1825)
Ingredients:
oyster soup
Instructions:
Make a rich soup, (see directions for oyster soup,) strain it from the oysters, and freeze it.
Mary Randolph, author of The Virginia Housewife
On a recent visit to Montpelier, the docent said that Dolley Madison loved ice cream and that her favorite flavor was oyster. I was shocked! I had never heard of oyster ice cream? Well it turns out Mary Randolph surely had.
She included a recipe for it in The Virginia Housewife. Please let me know if you try it. I'm skeptical of this one. Really skeptical.
Last edited by a moderator:
Forum Host
Bringing the