Oyster Soup
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
585Calories
32 gProtein
45 gCarbs
31 gFat
Full nutrition (30 nutrients)
Calories585 kcal
Protein32 g
Carbohydrates45 g
Sugars47 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium370 mg
Potassium1462 mg
Calcium1199 mg
Iron0 mg
Magnesium116 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water859 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 15. The excerpt below is the record exactly as published.
OYSTER SOUP. Mrs. J. E. Richards, Lincoln, 111. Put 2 pints milk in a double boiler ; heat to the boiling point and season with salt, pepper and butter ; add to the boiling milk pints raw oysters
Cook this with the app: pantry check, scaling, and the assistant.