Recipe: Mock Oyster Soup from 1934 (using canned salmon)
SoupsMOCK OYSTER SOUP FROM 1934
3 cups boiling water
3 tablespoons butter
1 teaspoon salt
1 (15 oz) can red salmon
4 cups fresh milk
Add butter and salt to boiling water.
Shred salmon and remove skin and bones. Add cleaned salmon to water and boil five minutes.
Add milk and bring to boiling point. Serve at once.
Serve 6.
Source Sarasota, FL Herald Tribune,
Friday, Oct 12, 1934
3 cups boiling water
3 tablespoons butter
1 teaspoon salt
1 (15 oz) can red salmon
4 cups fresh milk
Add butter and salt to boiling water.
Shred salmon and remove skin and bones. Add cleaned salmon to water and boil five minutes.
Add milk and bring to boiling point. Serve at once.
Serve 6.
Source Sarasota, FL Herald Tribune,
Friday, Oct 12, 1934
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