Oyster Soup
From Handbook of domestic science and household arts for use in elementary schools, 1900
This recipe is for individual servings.
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
188Calories
15 gProtein
15 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein15 g
Carbohydrates15 g
Fiber0 g
Sugars7 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol98 mg
Sodium278 mg
Potassium682 mg
Calcium295 mg
Iron8.5 mg
Magnesium57 mg
Phosphorus320 mg
Zinc72 mg
Copper5.2 mg
Manganese0.6 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E1.6 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B1216 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate17 mcg
Choline139 mg
Caffeine0 mg
Water346 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 93. The excerpt below is the record exactly as published.
Oyster Soup. Oyster Stew. Creamed Oysters. SALADS 197 Method. — Let each pupil have an oyster, from which the flat (right) valve has been removed, so that it rests on the deep (left) valve. Place a drawing of the anatomy upon the board and go over it with the specimens before them. If other mollusks have been taken, compare. Take, then, the subjects indicated in the above outline. Use the indi- vidual rules given below. Oyster Soup (Individual Rule). — 3 oysters, ^ cup milk, 2 tablespoons oyster liquor, 1 level teaspoon flour, 1 teaspoon butter (slightly rounded), 1 saltspoon salt, speck of white pepper, 2 inch piece of celery
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.