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Virginia Oyster Soup

Ingredients
  Oysters 1 Quart
  Milk 1 1⁄2 Pint
  Milk 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Pepper To Taste
  Salt To Taste
Directions

Drain liquor from oysters.
Heat the liquor and milk in a saucepan.
Blend thoroughly the butter and flour.
Mix the butter and flour mixture in 1 cup cold milk and gradually pour hot milk on the flour-butter-milk.
Return to fire in a double boiler and cook 15 minutes.
Add salt and pepper to taste.
Add oysters and cook until they ruffle at the edges.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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4.016665
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1659 Calories from Fat 690

% Daily Value*

Total Fat 77 g118.7%

Saturated Fat 37.9 g189.6%

Trans Fat 0 g

Cholesterol 632.1 mg210.7%

Sodium 1781.3 mg74.2%

Total Carbohydrates 120 g39.9%

Dietary Fiber 0.84 g3.4%

Sugars 49.9 g

Protein 123 g246.5%

Vitamin A 85.4% Vitamin C 126.2%

Calcium 115.7% Iron 277.9%

*Based on a 2000 Calorie diet

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Virginia Oyster Soup Recipe