pescatariannut-freeegg-freesoy-free
Oyster Cream Soup (Bisque d’Huitres)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with oyster crackers.
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
468Calories
30 gProtein
19 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein30 g
Carbohydrates19 g
Fiber0 g
Sugars3.1 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.6 g
Cholesterol274 mg
Sodium434 mg
Potassium837 mg
Calcium330 mg
Iron23 mg
Magnesium94 mg
Phosphorus520 mg
Zinc195 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E4.2 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate41 mcg
Choline322 mg
Caffeine0 mg
Water477 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
Cook this with the app: pantry check, scaling, and the assistant.