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Oystee Soup

A soup made with boiling water, milk, cracker crumbs, oysters, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Oystee Soup

Ingredients

Directions

  1. Pour boiling water into a skillet.

  2. Add milk.

  3. Stir in rolled cracker crumbs.

  4. Season with pepper and salt.

  5. Bring to a boil.

  6. Add fresh oysters.

  7. Stir to prevent scorching.

  8. Add butter.

  9. Let it boil once.

  10. Remove from heat.

  11. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh oysters
Provide the main flavor and the tender seafood body of the soup.
Milk
Makes the soup rich and creamy, giving it a smooth, mild base.
Rolled cracker crumbs
Thicken the liquid slightly and add body to the soup.
Sweet butter
Adds fat for richness and a smooth, rounded mouthfeel.

The step that matters

Add the oysters and watch the heat. Oysters toughen and shrink when overcooked, and milk can scorch on the bottom of the pan. Stirring keeps the milk from sticking, and boiling only once keeps the oysters tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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