American
Cream of Scallop Soup
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 quart Scallops
- 4 cups Milk
- As needed Bit of Bay Leaf
- ¼ teaspoon Peppercorns
- 1 tablespoon Onion
- 5 tablespoons Butter
- ¼ cup Flour
- As needed Salt
- As needed Pepper
Make it
Method
- 1
Clean scallops, reserve one-half cup and finely chop remainder. Add these to milk, with seasonings and two tablespoons butter, and cook slowly twenty minutes. Strain and thicken with remaining butter and flour cooked together.
- 2
Parboil reserved scallops, and add to soup. Serve with small biscuits or oysterettes.
Source & rights
Where this recipe comes from
Cream of Scallop Soup, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.