pescatariannut-freeegg-freesoy-free
Oyster Cream Soup (Bisque d’Huitres)
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
541Calories
34 gProtein
24 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein34 g
Carbohydrates24 g
Fiber0 g
Sugars8.9 g
Total Fat39 g
Saturated Fat17 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol289 mg
Sodium481 mg
Potassium1020 mg
Calcium480 mg
Iron23 mg
Magnesium108 mg
Phosphorus643 mg
Zinc196 mg
Copper14 mg
Manganese1.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A103 mcg
Vitamin E4.3 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B1244 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5 mg
Folate41 mcg
Choline344 mg
Caffeine0 mg
Water584 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 64. The excerpt below is the record exactly as published.
Oyster Cream Soup ( Bisque d’Huitres) Put one quart oysters on in their own liquid until they begin to boil. Put one tablespoon butter in a pan; add one tablespoon flour; add the oyster broth, and from one to two cups milk. Add the oysters and, last, half cup cream; season with pepper, salt, and some Worcestershire sauce. Serve with oyster crackers
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