Oyster Soup
From The book of plain cooking, 1904
Presented as published in 1904. 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
382Calories
44 gProtein
18 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories382 kcal
Protein44 g
Carbohydrates18 g
Fiber0 g
Sugars4.1 g
Total Fat13 g
Saturated Fat3.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat4.3 g
Cholesterol240 mg
Sodium1456 mg
Potassium1343 mg
Calcium496 mg
Iron29 mg
Magnesium113 mg
Phosphorus724 mg
Zinc236 mg
Copper17 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E5.8 mg
Vitamin K6.9 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate61 mcg
Choline434 mg
Caffeine0 mg
Water988 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 2. The excerpt below is the record exactly as published.
Oyster Soup For every dozen oysters you need about a pint of good fish stock. Beard the oysters and scald them in their own liquor, which strain and add to the stock. Then thicken with cornflour, butter, pepper, salt, and a pinch of mace
Cook this with the app: pantry check, scaling, and the assistant.