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Oyster Soup
From Kirmess cook book, 1907
Serves 4
For a richer soup, use equal parts cream and milk.
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
126Calories
14 gProtein
7 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein14 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat7 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol107 mg
Sodium215 mg
Potassium389 mg
Calcium150 mg
Iron11 mg
Magnesium46 mg
Phosphorus241 mg
Zinc97 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline161 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 21. The excerpt below is the record exactly as published.
OYSTER SOUP. Mrs. F. D. Gray. One quart of oysters thoroughly drained of liquor. Place liquor in stew pan, adding one pint of hot water, bring to a boil, skim well, add pepper and salt to taste, and one heaping tablespoonful of butter
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