pescatariannut-freeegg-freesoy-free
Oyster Bisque
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
451Calories
35 gProtein
45 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein35 g
Carbohydrates45 g
Fiber0.7 g
Sugars9 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol229 mg
Sodium473 mg
Potassium996 mg
Calcium451 mg
Iron24 mg
Magnesium112 mg
Phosphorus640 mg
Zinc196 mg
Copper14 mg
Manganese1.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A103 mcg
Vitamin E4.4 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B1244 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.6 mg
Folate80 mcg
Choline350 mg
Caffeine0 mg
Water553 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 13. The excerpt below is the record exactly as published.
Oyster Bisque. — Heat the liquor from one quart of oysters, and cook in it the oysters chopped to a medium fineness. Three minutes should cook them. Have ready in another vessel one cupful of milk which has been thickened with one heaping tablespoonful of flour and butter, and stir the oysters and liquor into this. Add one-half cupful of cracker crumbs, boil up once, season with salt
Cook this with the app: pantry check, scaling, and the assistant.