Oyster Bisque
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
A bisque that would satisfy even a Parisian.
Presented as published in 1904. 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
3669Calories
223 gProtein
166 gCarbs
240 gFat
Full nutrition (34 nutrients)
Calories3669 kcal
Protein223 g
Carbohydrates166 g
Fiber2.6 g
Sugars56 g
Total Fat240 g
Saturated Fat117 g
Monounsaturated Fat48 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol1445 mg
Sodium6054 mg
Potassium5478 mg
Calcium2192 mg
Iron92 mg
Magnesium554 mg
Phosphorus3734 mg
Zinc695 mg
Copper51 mg
Manganese5.9 mg
Vitamin D4.7 mcg
Vitamin C13 mg
Vitamin A825 mcg
Vitamin E19 mg
Vitamin K32 mcg
Vitamin B61.8 mg
Vitamin B12210 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)3.4 mg
Niacin (B3)35 mg
Folate247 mcg
Choline1632 mg
Caffeine0 mg
Water3686 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 2. The excerpt below is the record exactly as published.
oyster bisque that would content even a Parisian, add to a quart of chicken stock a stalk of celery, an onion, and a dozen clams. Cook until the celery is very tender, then strain and add to the stock a pint of milk and a pint of cream, both heat- ed. Thicken with a tablespobnful of butter and two of flour rubbed to- gether, and season with salt and pa- prika. Ten minutes before serving add thirty-five oysters
Cook this with the app: pantry check, scaling, and the assistant.