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Oyster Broth
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
126Calories
14 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein14 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol99 mg
Sodium225 mg
Potassium387 mg
Calcium157 mg
Iron11 mg
Magnesium48 mg
Phosphorus241 mg
Zinc97 mg
Copper7.1 mg
Manganese0.7 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 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline161 mg
Caffeine0 mg
Water575 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 81. The excerpt below is the record exactly as published.
OYSTER BROTH. Cut into small pieces a pint of oysters and one and one-half pints cold water
Cook this with the app: pantry check, scaling, and the assistant.