Oyster Soup
From The Raleigh cook book, 1907
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
798Calories
73 gProtein
50 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories798 kcal
Protein73 g
Carbohydrates50 g
Fiber0 g
Sugars30 g
Total Fat54 g
Saturated Fat14 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol518 mg
Sodium1045 mg
Potassium2288 mg
Calcium1203 mg
Iron46 mg
Magnesium242 mg
Phosphorus1460 mg
Zinc392 mg
Copper28 mg
Manganese2.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E8.7 mg
Vitamin K9.9 mcg
Vitamin B60.6 mg
Vitamin B1289 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)9.7 mg
Folate69 mcg
Choline732 mg
Caffeine0 mg
Water1790 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 1. The excerpt below is the record exactly as published.
1 heaping tablespoon butter; 3 tablespoons flour; salt and pepper to taste. Add water to tomatoes and boil until tender. Strain through a colander and return juice to the fire. Add a pinch of soda and the butter and flour rubbed together. Pour in milk and season. Serve at once. 1 /Des ie = 4 pL AAtyg ata Pe ee, Ss 6 THE RALEIGH COOK BOOK. Oyster Soup.—i quart oysters; 1 pint milk; 1 pint water; 2 heap- ing tablespoons butter; salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.