pescatariangluten-freedairy-freenut-freesoy-free
Oyster Soup
From The hearthstone; or, Life at home, 1883
Serves 4
Presented as published in 1883. 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
193Calories
21 gProtein
6 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein21 g
Carbohydrates5.5 g
Fiber0 g
Sugars1.3 g
Total Fat8.5 g
Saturated Fat2.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol189 mg
Sodium1105 mg
Potassium652 mg
Calcium236 mg
Iron7.4 mg
Magnesium32 mg
Phosphorus336 mg
Zinc50 mg
Copper3.8 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E2.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B1212 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate45 mcg
Choline234 mg
Caffeine0 mg
Water593 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 269. The excerpt below is the record exactly as published.
Oyster Soup. — Make your stock of liquor to the quantity of two quarts with any sort of fish the place affords ; put one pint of oysters into a saucepan, strain the liquor, stew them five minutes in their own liquor; then pound the hard parts of the oysters in a mortar with the yolks of three hard eggs ; mix them with some of the soup, then lay them with the remainder of the oysters and liquor in a saucepan, with nutmeg, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.