Oyster Stew.
A dish with oysters and milk at the center.
contains dairy
Ingredients
US
Metric
- 1 gill of water
- 1-1/2 pints of oysters
- 1-1/2 pints of milk
- 1-1/2 tablespoonfuls of butter
- 1/4 teaspoonful of pepper
- Salt
Make it lactose-friendly
- 1-1/2 pints of milk → lactose-free milk, oat milk, or almond milk
- 1-1/2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Put a strainer over a bowl and turn the oysters into it. Drain off all the liquor, and then pour one gill of water over the oysters. Pour this liquor into a stewpan, being careful not to turn in the sandy sediment. Place where it will heat slowly, being careful not to burn. When the liquor boils, skim it, and set back where it will keep hot. Meantime heat the milk to the boiling point in the double-boiler. Add the hot liquor, oysters, butter, salt, and pepper to the boiling milk. Boil up once, and serve immediately.
Nutrition (estimated, per serving)
| Calories | 335 |
|---|---|
| Protein | 15.5 g |
| Fat | 19.9 g |
| Carbs | 23.9 g |
| Fiber | 0.2 g |
| Sodium | 210 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States