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Oyster Soup
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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
251Calories
21 gProtein
10 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories251 kcal
Protein21 g
Carbohydrates9.6 g
Fiber0 g
Sugars2.3 g
Total Fat16 g
Saturated Fat1.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.8 g
Cholesterol91 mg
Sodium906 mg
Potassium559 mg
Calcium199 mg
Iron9.9 mg
Magnesium43 mg
Phosphorus277 mg
Zinc79 mg
Copper5.8 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A34 mcg
Vitamin E3.5 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1218 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.2 mg
Folate24 mcg
Choline154 mg
Caffeine0 mg
Water458 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 33. The excerpt below is the record exactly as published.
OYSTER SOUP. Blanch two dozen oysters in their own liquor, to which add a glass of Marsala. When firm take them away from the foam with a small flat skimmer and place them on a cloth ; draw the stewpan to the side of the fire, and let the liquor deposit and clarify itself. Meanwhile boil three pints of fish broth, to which add as soon as ready the clarified liquor above mentioned, and when boiling draw to the side of the fire and skim. Whisk the yolks of three eggs with two tablespoonfuls of B^hamel sauce, a little grated nutmeg, and one ounce of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.