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Oyster Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Be careful not to overcook the oysters.
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
266Calories
24 gProtein
17 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein24 g
Carbohydrates17 g
Fiber0 g
Sugars9.9 g
Total Fat15 g
Saturated Fat4.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol162 mg
Sodium344 mg
Potassium761 mg
Calcium397 mg
Iron15 mg
Magnesium79 mg
Phosphorus486 mg
Zinc131 mg
Copper9.5 mg
Manganese1 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E2.9 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B1230 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate23 mcg
Choline244 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 5. The excerpt below is the record exactly as published.
Oyster Soup. — Strain the juice from two quarts of oysters, add to it a teacupful of water, and heat slowly in a covered ves.sel. When near boiling, season with salt and pepper, add the oysters, and let them stew for about five minutes. Heat in a separate vessel a quart of milk with two tablespoon- fuls of butte
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