gluten-freenut-freeegg-freesoy-freefish-free
Oyster Soup A La Reine
From The Ideal cook book, 1899
Serves 5
Thicken with arrowroot or butter mixed with flour if needed.
Presented as published in 1899. 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
458Calories
11 gProtein
17 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein11 g
Carbohydrates17 g
Fiber0 g
Sugars6 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.8 g
Cholesterol108 mg
Sodium561 mg
Potassium488 mg
Calcium69 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus156 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6 mg
Folate19 mcg
Choline35 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 5. The excerpt below is the record exactly as published.
Oyster Soup A La Reine—Ingredients—2 or 3 doz. small oysters, some pale veal stock, 2 qts. of stock, mace, cayenne, I pt. boiling cream
Cook this with the app: pantry check, scaling, and the assistant.