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Oyster Bouillon
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
150Calories
8 gProtein
12 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein8.1 g
Carbohydrates12 g
Fiber0.1 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium2521 mg
Potassium394 mg
Calcium306 mg
Iron0.1 mg
Magnesium32 mg
Phosphorus249 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C18 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate5.9 mcg
Choline43 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 13. The excerpt below is the record exactly as published.
OYSTER BOUILLON 25 oysters 1 pint milk 1 cup water V2 Salt and red pepper
Cook this with the app: pantry check, scaling, and the assistant.