Oyster Bisque

Name: Oyster Bisque
Ingredients: 1 quart of oysters; 4 cups of cream; 1 slice of onion; 2 stalks of celery; 2 blades of mace; 1 sprig of parsley; A bit of bay leaf; 0.5 cup of butter; 0.5 cup of flour; Salt and pepper to taste

From The blue ribbon cook book, 1904

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

4025Calories

85 gProtein

128 gCarbs

439 gFat

Full nutrition (33 nutrients)

Calories4025 kcal

Protein85 g

Carbohydrates128 g

Fiber2.7 g

Sugars13 g

Total Fat439 g

Saturated Fat196 g

Monounsaturated Fat71 g

Polyunsaturated Fat5.3 g

Cholesterol1614 mg

Sodium1133 mg

Potassium3006 mg

Calcium1264 mg

Iron50 mg

Magnesium278 mg

Phosphorus1647 mg

Zinc393 mg

Copper29 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A139 mcg

Vitamin E8.5 mg

Vitamin K66 mcg

Vitamin B60.9 mg

Vitamin B1287 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)14 mg

Folate202 mcg

Choline654 mg

Caffeine0 mg

Water1664 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 9. The excerpt below is the record exactly as published.

OYSTER BISQUE. 1 quart of oysters. 4 cups of cream. 1 slice of onion. 2 stalks of celery. 2 blades of mace. 1 sprig of parsley. A bit of bay leaf. J cup of butter. $ cup of flour. Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.