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Oyster Bouillon
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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
321Calories
36 gProtein
17 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories321 kcal
Protein36 g
Carbohydrates17 g
Fiber0.1 g
Sugars3.9 g
Total Fat14 g
Saturated Fat3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat3.3 g
Cholesterol258 mg
Sodium536 mg
Potassium986 mg
Calcium384 mg
Iron29 mg
Magnesium117 mg
Phosphorus610 mg
Zinc246 mg
Copper18 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A81 mcg
Vitamin E5.3 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B1255 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate44 mcg
Choline406 mg
Caffeine0 mg
Water675 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 5. The excerpt below is the record exactly as published.
Oyster Bouillon. — Wash and chop fifty good-sized oysters, put them in a double boiler, cover and cook slowly for an hour ; add a pint of water, a level teaspoonful of celery seed, and strain through two thick- nesses of cheesecloth ; reheat, add a level tablespoonful of butter, a little salt
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