pescatariannut-freeegg-freesoy-free
Oyster Celery Soup
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
222Calories
15 gProtein
17 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories222 kcal
Protein15 g
Carbohydrates17 g
Fiber0 g
Sugars13 g
Total Fat10 g
Saturated Fat5.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol79 mg
Sodium255 mg
Potassium716 mg
Calcium405 mg
Iron5.7 mg
Magnesium58 mg
Phosphorus384 mg
Zinc50 mg
Copper3.5 mg
Manganese0.4 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A96 mcg
Vitamin E1.2 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B1212 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate8.7 mcg
Choline125 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 118. The excerpt below is the record exactly as published.
OYSTER CELERY SOUP. Diced celery, 1 cup. Milk. ( )ysters, 1 pint. Butter and flour. Salt and paprika
Cook this with the app: pantry check, scaling, and the assistant.