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Oyster Soup
From The Pattern cook-book, 1890
Serves 4
For a richer soup, use equal quantities of milk and oysters.
Presented as published in 1890. 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
346Calories
26 gProtein
24 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein26 g
Carbohydrates24 g
Fiber0 g
Sugars19 g
Total Fat16 g
Saturated Fat8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol143 mg
Sodium350 mg
Potassium935 mg
Calcium596 mg
Iron11 mg
Magnesium88 mg
Phosphorus610 mg
Zinc99 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E2.3 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B1224 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.7 mg
Folate17 mcg
Choline226 mg
Caffeine0 mg
Water543 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 37. The excerpt below is the record exactly as published.
OYSTER SOUP. One quart of oysters. Three pints of milk. Butter, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.