Oyster Stew
A dish made with oysters and scalded milk.
contains dairy
Ingredients
US
Metric
- 1 quart oysters
- 4 cups scalded milk
- ¼ cup butter
- ½ tablespoon salt
- ⅛ teaspoon pepper
Make it lactose-friendly
- 4 cups scalded milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Clean oysters by placing in a colander and pouring over them three-fourths cup cold water. Carefully pick over oysters, reserve liquor, and heat it to boiling-point; strain through double cheese-cloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove oysters with skimmer, and put in tureen with butter, salt, and pepper. Add oyster liquor strained a second time, and milk. Serve with oyster crackers.
Nutrition (estimated, per serving)
| Calories | 334 |
|---|---|
| Protein | 10.4 g |
| Fat | 25.9 g |
| Carbs | 15.7 g |
| Fiber | 0.0 g |
| Sodium | 1321 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States