Cream of Oyster Soup

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pint of oysters
  • 1 cup white sauce
  • ½ cup cold water
  • Salt and pepper to taste


Wash oysters with ½ cup cold water, through colander, remove any bits of shell; reserve the liquid; heat gradually to the boiling point. Let oysters simmer until they look plump and the edges curl; drain and skim the liquid. Make a White Sauce, add the hot strained oyster liquid, salt and pepper to taste and cook until smooth. Add the oysters and serve hot with oyster crackers toasted in the oven just a few minutes.