pescatariannut-freeegg-freesoy-free
Oyster Soup, Amsterdam Style
From Boston Cooking-School cook book, 1896
Serves 7
Presented as published in 1896. 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
202Calories
9 gProtein
8 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein9.2 g
Carbohydrates8.3 g
Fiber0.1 g
Sugars0.9 g
Total Fat19 g
Saturated Fat7.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol105 mg
Sodium213 mg
Potassium268 mg
Calcium107 mg
Iron6.8 mg
Magnesium30 mg
Phosphorus163 mg
Zinc56 mg
Copper4.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E1.3 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1212 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate16 mcg
Choline92 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 66. The excerpt below is the record exactly as published.
OYSTER SOUP, AMSTERDAM STYLE 1 quart oysters V teaspoon salt Water Paprika 3 tablespoons butter Celery salt 31% tablespoons flour 1 cup cream
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