pescatariannut-freeegg-freesoy-free
Oyster Cream Soup
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
287Calories
23 gProtein
21 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein23 g
Carbohydrates21 g
Fiber0 g
Sugars13 g
Total Fat15 g
Saturated Fat5.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol136 mg
Sodium304 mg
Potassium758 mg
Calcium447 mg
Iron12 mg
Magnesium75 mg
Phosphorus492 mg
Zinc99 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A110 mcg
Vitamin E2.2 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B1223 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate24 mcg
Choline205 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 49. The excerpt below is the record exactly as published.
OYSTER CREAn SOUP. One quart of oysters, one quart of milk, tablespoonful of butter, two tablespoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.