Another Oyster Soup
From La cuisine creole, 1885
Macaroni or vermicelli can be substituted for the crackers.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1663Calories
72 gProtein
166 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories1663 kcal
Protein72 g
Carbohydrates166 g
Fiber5.2 g
Sugars25 g
Total Fat77 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat35 g
Omega-33.4 g
Cholesterol397 mg
Sodium4851 mg
Potassium1825 mg
Calcium887 mg
Iron55 mg
Magnesium229 mg
Phosphorus1525 mg
Zinc391 mg
Copper29 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A129 mcg
Vitamin E15 mg
Vitamin K167 mcg
Vitamin B60.5 mg
Vitamin B1287 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.9 mg
Niacin (B3)19 mg
Folate278 mcg
Choline667 mg
Caffeine0 mg
Water1835 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 7. The excerpt below is the record exactly as published.
ANOTHER OYSTEE SOUP. VERY STRENGTHENING. Take a knuckle of veal or a pièce of lamb ; allow a quart of water and a teaspoonf ul of sait to each pound ; set it over the fire, let it corne to a boil, skim it well, and then set it back on the stove. Let it simmer for two hours. This will form a fine, strong, nourishîng stock for the soup. Take ont the méat, and skim the stock clear ; put in half a pound of roUed crackers and a quart of nice oysters
Cook this with the app: pantry check, scaling, and the assistant.