pescatariangluten-freenut-freeegg-freesoy-freefish-free
Oyster Soup
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
87Calories
4 gProtein
9 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein4 g
Carbohydrates9.1 g
Fiber0 g
Sugars5.9 g
Total Fat5.7 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol20 mg
Sodium47 mg
Potassium183 mg
Calcium150 mg
Iron0 mg
Magnesium15 mg
Phosphorus124 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 65. The excerpt below is the record exactly as published.
OYSTER SOUP 1 Dozen Oysters 1 Rounded Teaspoon Butter 1 Cup Milk 5/2 Teaspoon Cornstarch Salt to Taste
Cook this with the app: pantry check, scaling, and the assistant.