Oyster Soup
From Wholesome cookery, 1887
Presented as published in 1887. 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
708Calories
37 gProtein
21 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories708 kcal
Protein37 g
Carbohydrates21 g
Fiber0 g
Sugars3.7 g
Total Fat52 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.2 g
Cholesterol361 mg
Sodium534 mg
Potassium1049 mg
Calcium426 mg
Iron28 mg
Magnesium115 mg
Phosphorus649 mg
Zinc236 mg
Copper17 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.1 mg
Vitamin K8.8 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate42 mcg
Choline390 mg
Caffeine0 mg
Water602 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 7. The excerpt below is the record exactly as published.
Oyster Soup. 1 dessert-spoonful of cornflour in a bason, mixed Avith a little cold milk and thoroughly blended without lumps ; to this add 1 pint of good white stock, 1 gill of cream, salt and pepper. When it begins to simmer, drop in 1 dozen of oysters
Cook this with the app: pantry check, scaling, and the assistant.