Oyster Soup

This delicious old-time recipe, which first appeared in an 1832 cookery book with the very long title “A Boston Housekeeper, The Cook’s Own Book, Being a Complete Culinary Encyclopaedia”, differs from the standard recipe for Oyster Stew used today only in the beneficial inclusion of flour and marjoram.


three pints of large fresh oysters
two tablespoonfuls of butter, rolled in flour
a bunch of sweet herbs
a quart of rich milk
pepper to your taste


Take the liquor of three pints of oysters. Strain it, and set it on the fire. Put into it, pepper to your taste, two tablespoonfuls of butter rolled in flour, and a bunch of sweet marjoram and other pot herbs. When it boils add a quart of rich milk–and as soon as it boils again take out the herbs and put in the oysters just before you send it to the table. Be sure to let the soup simmer for 3 minutes after adding the oysters.

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