Oyster Soup

Name: Oyster Soup
Ingredients: 1 cup fresh oysters; 1 cup milk; 1 saltspoon salt; 2 tablespoons rolled cracker crumbs; A sprinkle of pepper; % leaspoon butter

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

390Calories

26 gProtein

46 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories390 kcal

Protein26 g

Carbohydrates46 g

Fiber6.7 g

Sugars13 g

Total Fat15 g

Saturated Fat6.1 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol134 mg

Sodium311 mg

Potassium1102 mg

Calcium560 mg

Iron15 mg

Magnesium120 mg

Phosphorus542 mg

Zinc99 mg

Copper7.5 mg

Manganese4.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E2.6 mg

Vitamin K44 mcg

Vitamin B60.3 mg

Vitamin B1223 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.7 mg

Folate41 mcg

Choline210 mg

Caffeine0 mg

Water440 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 59. The excerpt below is the record exactly as published.

OYSTER SOUP. M. J. L., Graduate Nurse. 1 cup fresh oysters. 1 cup milk. 1 saltspoon salt. 2 tablespoons rolled cracker crumbs. A sprinkle of pepper. % leaspoon butter

Cook this with the app: pantry check, scaling, and the assistant.