gluten-freenut-freeegg-freesoy-freefish-free
Mock Oyster Soup
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
293Calories
16 gProtein
34 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein16 g
Carbohydrates34 g
Fiber2.5 g
Sugars15 g
Total Fat16 g
Saturated Fat5.3 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol52 mg
Sodium1030 mg
Potassium902 mg
Calcium354 mg
Iron1 mg
Magnesium56 mg
Phosphorus368 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C6.5 mg
Vitamin A80 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate31 mcg
Choline65 mg
Caffeine0 mg
Water492 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 4. The excerpt below is the record exactly as published.
Mock Oyster Soup. — Scrape a dozen roots of salsify, throwing at once into cold water to avoid discoloring^ cut into thin slices and cover with a quart of water, or preferably soup stock. Cook gently until perfectly tender (about an hour) ; then add a quart of milk, a teaspoonful of salt, one-fourth teaspoonful of pepper, and two tablespoon fuls of butte
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