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Oyster Soup

Name: Oyster Soup
Yield: 4 servings
Ingredients: One quart of oysters; 1 pint of cream; 1 pint milk; 12 butter crackers; 1 tablespoon butter; pepper and salt; A little chopped celery may be added

From Kentucky receipt book, 1903

Serves 4

Presented as published in 1903. 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

647Calories

21 gProtein

22 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories647 kcal

Protein21 g

Carbohydrates22 g

Fiber0.2 g

Sugars8.1 g

Total Fat55 g

Saturated Fat28 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol242 mg

Sodium347 mg

Potassium694 mg

Calcium379 mg

Iron12 mg

Magnesium68 mg

Phosphorus453 mg

Zinc98 mg

Copper7.1 mg

Manganese0.8 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A71 mcg

Vitamin E2.4 mg

Vitamin K12 mcg

Vitamin B60.2 mg

Vitamin B1222 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.9 mg

Folate26 mcg

Choline184 mg

Caffeine0 mg

Water397 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.

Oyster Soup. One quart of oysters, 1 pint of cream, 1 pint milk, 12 butter crackers, 1 tablespoon butter, pepper and salt. Put cream and milk in double boiler. When it comes to boiling point add crackers pul- verized, with pepper and salt, butter and oysters drained of liquor. A little chopped celery may be added

Cook this with the app: pantry check, scaling, and the assistant.