Oyster Soup
From Domestic science (Clark, Cornell home economics), 1911
If celery is used, cut into small pieces and add to milk when heating.
Presented as published in 1911. 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
869Calories
75 gProtein
64 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories869 kcal
Protein75 g
Carbohydrates64 g
Fiber0 g
Sugars30 g
Total Fat44 g
Saturated Fat14 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol487 mg
Sodium1108 mg
Potassium2514 mg
Calcium1227 mg
Iron47 mg
Magnesium250 mg
Phosphorus1491 mg
Zinc392 mg
Copper28 mg
Manganese3.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E8.7 mg
Vitamin K9.9 mcg
Vitamin B60.7 mg
Vitamin B1289 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)11 mg
Folate95 mcg
Choline732 mg
Caffeine0 mg
Water1392 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 88. The excerpt below is the record exactly as published.
Oyster Soup — Home Recipe. 1 qt. oysters, 1 pt. milk, 1 tbsp. butter, 2 tbsp. flour, salt to taste, ^ s.s. pepper, 2 pieces celery
Cook this with the app: pantry check, scaling, and the assistant.