Oyster Soup

Name: Oyster Soup
Ingredients: 1 lb. knuckle of veal; 2 lbs. plaice; 1 onion (stuck with 3 cloves); 1 bay leaf; $ pint milk; $ pint cream; 2 oz. butter; 2 tablespoonful cornflower; 18 oysters; 1 teaspoonful Anchovy sauce

From Domestic and economical cookery recipes, 1897

Recipe appears to be incomplete.

Presented as published in 1897. 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

No method was recorded for this recipe.

Nutrition per serving

2126Calories

154 gProtein

59 gCarbs

184 gFat

Full nutrition (34 nutrients)

Calories2126 kcal

Protein154 g

Carbohydrates59 g

Fiber2.7 g

Sugars24 g

Total Fat184 g

Saturated Fat69 g

Monounsaturated Fat33 g

Polyunsaturated Fat7.2 g

Omega-30 g

Cholesterol1135 mg

Sodium1800 mg

Potassium3676 mg

Calcium1092 mg

Iron46 mg

Magnesium342 mg

Phosphorus2229 mg

Zinc369 mg

Copper26 mg

Manganese3 mg

Vitamin D2.3 mcg

Vitamin C11 mg

Vitamin A197 mcg

Vitamin E9 mg

Vitamin K15 mcg

Vitamin B62.6 mg

Vitamin B1286 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.4 mg

Niacin (B3)43 mg

Folate155 mcg

Choline638 mg

Caffeine0 mg

Water1630 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 7. The excerpt below is the record exactly as published.

OYSTER SOUP. INGREDIENTS. 1 lb. knuckle of veal 2 lbs. plaice 1 onion (stuck with 3 cloves) 1 bay leaf \ pint milk $ pint cream 2 oz. butter 2 tablespoonful cornflower 18 oysters 1 teaspoonful Anchovy sauce

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