Oyster Soup
From Domestic science (Clark, Cornell home economics), 1911
Oyster stew is made like oyster soup without the thickening.
Presented as published in 1911. 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
827Calories
73 gProtein
56 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein73 g
Carbohydrates56 g
Fiber0 g
Sugars30 g
Total Fat44 g
Saturated Fat14 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol487 mg
Sodium1030 mg
Potassium2292 mg
Calcium1188 mg
Iron46 mg
Magnesium239 mg
Phosphorus1465 mg
Zinc392 mg
Copper28 mg
Manganese3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E8.7 mg
Vitamin K9.9 mcg
Vitamin B60.6 mg
Vitamin B1289 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)10 mg
Folate82 mcg
Choline732 mg
Caffeine0 mg
Water1315 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 15. The excerpt below is the record exactly as published.
Oyster Soup — Home Recipe. 1 qt. oysters, 1 pt. milk, 1 tbsp. butter, a tbsp. flour, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.