Oyster Soup
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
1231Calories
60 gProtein
67 gCarbs
113 gFat
Full nutrition (33 nutrients)
Calories1231 kcal
Protein60 g
Carbohydrates67 g
Fiber0 g
Sugars5.6 g
Total Fat113 g
Saturated Fat40 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.8 g
Cholesterol640 mg
Sodium969 mg
Potassium1881 mg
Calcium775 mg
Iron44 mg
Magnesium222 mg
Phosphorus1044 mg
Zinc355 mg
Copper26 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E7.7 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B1279 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate131 mcg
Choline585 mg
Caffeine0 mg
Water3827 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 3. The excerpt below is the record exactly as published.
OYSTER SOUP. ingredients. 18 Oysters, ij Gills Cream, ij Oz. Butter, i Blade Mace. Stock from Ham Bone, i Knuckle Veal. Method. Boil stock four hours, with vegetables to flavour ; beard oysters and remove tendons ; put soft, fatty part on one side ; put beards? tendons, and liquors from oysters in saucepan ; melt butter in a saucepan ; add flour to butter and stir till quite smooth ; strain and add stock ; boil for five minutes ; put cream in heated tureen ; drop oysters into soup for half minute to heat them only ; stir soup slowly into cream. ij Oz. Flour. 1 Onion stuck with 6 Cloves. 2 Stalks Celery. 3 Quarts Water. Salt and Pepper to taste
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