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Oyster Broth
From The art of cookery, 1899
Serves 4
For making this broth one cup of water and one cup of milk may be substituted for the water; or all milk or all cream may be used.
Presented as published in 1899. 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
214Calories
16 gProtein
26 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein16 g
Carbohydrates26 g
Fiber1.3 g
Sugars1.7 g
Total Fat7.6 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Cholesterol107 mg
Sodium480 mg
Potassium419 mg
Calcium222 mg
Iron19 mg
Magnesium52 mg
Phosphorus258 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate49 mcg
Choline164 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 47. The excerpt below is the record exactly as published.
Oyster Broth. — To one quart of oysters freed from bits of shell and rinsed in cold water, add two cups of boiling water, and cook until the thin edges of the oys- ters wrinkle and separate. Season to taste, and serve with crackers or toasted bread. For making this broth one cup of water and one cup of milk may be substituted for the water ; or all milk or all cream may be used. And, if desired, a tablespoon- ful of butter
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