pescatariannut-freeegg-freesoy-freefish-free
Oyster Plant Soup (or Salsify)
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
153Calories
8 gProtein
13 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein8.2 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium385 mg
Potassium369 mg
Calcium301 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus249 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate3.1 mcg
Choline43 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 5. The excerpt below is the record exactly as published.
OYSTER PLANT SOUP (OR SALSIFY). Miss Minnie Babcock. Wash and scrape one bunch of the oyster plant, cover with boiling- water and boil slowly until tender, about one hour. Add one quart of milk, half a tea- spoonful of salt and a pinch of pepper. Rub one table- spoonful of butter and one tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.