Oyster Soup
From Physical culture cook book, 1901
Presented as published in 1901. 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
1091Calories
89 gProtein
72 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1091 kcal
Protein89 g
Carbohydrates72 g
Fiber0 g
Sugars53 g
Total Fat48 g
Saturated Fat23 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol514 mg
Sodium1214 mg
Potassium3010 mg
Calcium1784 mg
Iron46 mg
Magnesium295 mg
Phosphorus1947 mg
Zinc394 mg
Copper28 mg
Manganese2.9 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A441 mcg
Vitamin E8.9 mg
Vitamin K9.9 mcg
Vitamin B60.9 mg
Vitamin B1292 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)10 mg
Folate69 mcg
Choline818 mg
Caffeine0 mg
Water1742 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 24. The excerpt below is the record exactly as published.
Oyster Soup. — Strain the liquor from one quart of oysters, and examine the oysters, to be sure they are free from bits of shell; Heat one quart of milk and thicken it with cracker dust. Add a pinch of mace, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.