pescatariannut-freesoy-free

Oyster Soup

Name: Oyster Soup
Yield: 10 servings
Ingredients: Boil one gallon of oysters; one quart of rich morning's milk; the yolkB of four eggs; two good table-spoonfuls of butter; one of flour

From Virginia Cookery-book, 1884

Serves 10

Use discretion for seasoning.

Presented as published in 1884. 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

272Calories

26 gProtein

12 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories272 kcal

Protein26 g

Carbohydrates12 g

Fiber0 g

Sugars2.5 g

Total Fat15 g

Saturated Fat1.9 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.1 g

Cholesterol165 mg

Sodium338 mg

Potassium621 mg

Calcium235 mg

Iron18 mg

Magnesium72 mg

Phosphorus386 mg

Zinc156 mg

Copper11 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A52 mcg

Vitamin E4.5 mg

Vitamin K4 mcg

Vitamin B60.1 mg

Vitamin B1235 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.7 mg

Folate29 mcg

Choline258 mg

Caffeine0 mg

Water364 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 30. The excerpt below is the record exactly as published.

Oyster Soup. Boil one gallon of oysters in their own liquor until quite done. Add one quart of rich morning's milk, the VmOINIA COOKERY-BOOK. 56 yolkB of four eggs, two good table-spoonfuls of butter and one of flour

Cook this with the app: pantry check, scaling, and the assistant.