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Oyster Soup a la Reine
From The white ribbon cook book, 1894
Serves 6
If not thick enough, thicken with arrowroot or butter mixed with flour.
Presented as published in 1894. 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
268Calories
2 gProtein
3 gCarbs
28 gFat
Full nutrition (22 nutrients)
Calories268 kcal
Protein1.6 g
Carbohydrates3 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Cholesterol80 mg
Sodium16 mg
Potassium76 mg
Calcium48 mg
Iron0 mg
Magnesium4.7 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water45 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 6. The excerpt below is the record exactly as published.
Oyster Soup a la Reiiie— 2 or 3 doz. small oysters, some pale veal stock, mace, cayenne, 1 pint boiling cream
Cook this with the app: pantry check, scaling, and the assistant.