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Oyster Soup
From Recipes for the million, 1891
Serves 10
If stock be not at hand, substitute this fish broth for the stock.
Presented as published in 1891. 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
538Calories
95 gProtein
4 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein95 g
Carbohydrates4 g
Fiber0 g
Sugars1.3 g
Total Fat13 g
Saturated Fat2.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol255 mg
Sodium1019 mg
Potassium481 mg
Calcium148 mg
Iron6 mg
Magnesium36 mg
Phosphorus328 mg
Zinc40 mg
Copper3 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0.5 mg
Vitamin A98 mcg
Vitamin E1.7 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B129.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7 mg
Folate39 mcg
Choline264 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 161. The excerpt below is the record exactly as published.
OYSTER SOUP. — Pound ina mortar the yolks of ten hard-boiled eggs and the hard parts of a quart of oysters, put into a saucepan with two quarts of fish stock, and simmer for half an hour. Take out the oysters, cut off the beards and wash the fish ; strain the liquor, and simmer the oysters in it for five minutes longer ; then have ready the yolks of six raw eggs well beaten, and add them to the soup, Stir one way on the side of the fire till it is thick and smooth, but do not let it boil, and serve all to- gether. If stock be not at hand, cut up a pound of skate, two pounds of eels, and three or four flounders
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