Oyster Soup

Name: Oyster Soup
Ingredients: one quart of oysters; three pints of milk; a salt-spoon of pepper; a dash of red pepper; two rounding tablespoons of butter; two of flour

From Trinity cook book, 1925

Presented as published in 1925. 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

1508Calories

109 gProtein

124 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories1508 kcal

Protein109 g

Carbohydrates124 g

Fiber6.5 g

Sugars77 g

Total Fat87 g

Saturated Fat32 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.1 g

Omega-30.2 g

Cholesterol635 mg

Sodium1407 mg

Potassium4132 mg

Calcium2502 mg

Iron49 mg

Magnesium402 mg

Phosphorus2504 mg

Zinc396 mg

Copper29 mg

Manganese6.3 mg

Vitamin D14 mcg

Vitamin C21 mg

Vitamin A604 mcg

Vitamin E9.4 mg

Vitamin K51 mcg

Vitamin B61.3 mg

Vitamin B1295 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)3 mg

Niacin (B3)12 mg

Folate106 mcg

Choline908 mg

Caffeine0 mg

Water2194 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 2. The excerpt below is the record exactly as published.

OYSTER SOUP Wash and drain thoroughly one quart of oysters; turn into a hot sauce- pan and shake and boil until the gills curl. Add three pints of milk heated, a salt-spoon of pepper, a dash of red pepper and two rounding tablespoons of butter rubbed with two of flour

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