pescatariannut-freeegg-freesoy-free
Oyster Soup
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Can be varied by adding celery and onion to the milk.
Presented as published in 1884. 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
230Calories
19 gProtein
19 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein19 g
Carbohydrates19 g
Fiber1.6 g
Sugars7.4 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol122 mg
Sodium259 mg
Potassium659 mg
Calcium325 mg
Iron12 mg
Magnesium71 mg
Phosphorus378 mg
Zinc98 mg
Copper7.2 mg
Manganese1.6 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E2.2 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.8 mg
Folate25 mcg
Choline184 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 94. The excerpt below is the record exactly as published.
Oyster Soup. 1 quart oysters. 1 pint milk. 1 tablespoonful butter. 2 tablespoonfuls flour. Salt to taste. saltspoonful pepper
Cook this with the app: pantry check, scaling, and the assistant.