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Oyster Bouillon
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
143Calories
15 gProtein
9 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein15 g
Carbohydrates8.7 g
Fiber0.6 g
Sugars1.6 g
Total Fat5.2 g
Saturated Fat1.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol99 mg
Sodium217 mg
Potassium448 mg
Calcium217 mg
Iron13 mg
Magnesium63 mg
Phosphorus262 mg
Zinc98 mg
Copper7.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A33 mcg
Vitamin E2.2 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate18 mcg
Choline162 mg
Caffeine0 mg
Water221 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 1. The excerpt below is the record exactly as published.
spoonful of celery- seed, one-half teaspoonful of peppercorns, one pint of oysters
Cook this with the app: pantry check, scaling, and the assistant.