{"id":6240,"slug":"oyster-soup-family-style","title":"Oyster soup, family style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["2 dozen oysters with their juice","1 quart of milk","1 pint of cream","2 ounces of sweet butter","Salt","Pepper","Some fine cut chives","1/2 cup of broken crackers"],"ingredients_norm":["oysters with their juice","milk","cream","sweet butter","salt","pepper","fine cut chive","broken cracker"],"steps":["Boil two dozen oysters with their juice.","In a separate vessel boil one quart of milk and one pint of cream.","Put both together and add two ounces of sweet butter, and salt and pepper.","Before serving stir in some fine cut chives and one-half cup of broken crackers."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w123:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"9a398381eccb4163149d500d9e82a040842ad9b92096907b140839f2c2c1f342","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/oyster-soup-family-style"}