pescatariannut-freeegg-freesoy-free
Oyster Soup
From Mrs. Maclurcan's cookery book, 1899
Serves 8
Add a little grated nutmeg for flavor.
Presented as published in 1899. 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
335Calories
30 gProtein
25 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein30 g
Carbohydrates25 g
Fiber0.5 g
Sugars8.9 g
Total Fat12 g
Saturated Fat4.5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol195 mg
Sodium447 mg
Potassium909 mg
Calcium424 mg
Iron21 mg
Magnesium102 mg
Phosphorus581 mg
Zinc178 mg
Copper13 mg
Manganese1.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E3.9 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B1240 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.6 mg
Folate33 mcg
Choline316 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 6. The excerpt below is the record exactly as published.
pepper and salt to taste, and then the crumbs of the bread ; thicken with the cornflour, and just before serving add the oysters and allow all to simmer for 15 minutes. This soup is very quickly made when you have stock ready ; some people always keep a stock pot, which is very convenient. Do not forget to add a little grated nutmeg. 2 qts. stock 1 qt. milk Pepper and salt 4— OYSTEE SOUR 6 doz. oysters A little nutmeg A slice of bread (the crumbs) 2 tablespoonsful cornflour
Cook this with the app: pantry check, scaling, and the assistant.