Oyster Soup

Name: Oyster Soup
Ingredients: two quarts of oysters; one quart of milk; two tablespoonfuls of batter; one teacapful hot water; pepper, salt

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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

1597Calories

145 gProtein

99 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories1597 kcal

Protein145 g

Carbohydrates99 g

Fiber0 g

Sugars59 g

Total Fat87 g

Saturated Fat28 g

Monounsaturated Fat12 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol974 mg

Sodium2067 mg

Potassium4565 mg

Calcium2380 mg

Iron91 mg

Magnesium476 mg

Phosphorus2914 mg

Zinc784 mg

Copper57 mg

Manganese5.9 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A570 mcg

Vitamin E17 mg

Vitamin K20 mcg

Vitamin B61.2 mg

Vitamin B12179 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)3.1 mg

Niacin (B3)19 mg

Folate139 mcg

Choline1463 mg

Caffeine0 mg

Water2865 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 14. The excerpt below is the record exactly as published.

OYSTER SOUP. Two quarts of oysters, one quart of milk, two tablespoon- fuls of batter, one teacapful hot water; pepper, salt

Cook this with the app: pantry check, scaling, and the assistant.