Oyster Soup
From Handbook of domestic science and household arts for use in elementary schools, 1900
Oyster Stew is made like Oyster Soup without the thickening. Creamed Oysters are made with a cream sauce and served on toast or in pattie shells.
Presented as published in 1900. 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
900Calories
76 gProtein
72 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories900 kcal
Protein76 g
Carbohydrates72 g
Fiber3.2 g
Sugars30 g
Total Fat44 g
Saturated Fat14 g
Monounsaturated Fat6 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol487 mg
Sodium1110 mg
Potassium2681 mg
Calcium1282 mg
Iron48 mg
Magnesium271 mg
Phosphorus1511 mg
Zinc392 mg
Copper29 mg
Manganese4.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A288 mcg
Vitamin E8.8 mg
Vitamin K30 mcg
Vitamin B60.7 mg
Vitamin B1289 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)11 mg
Folate97 mcg
Choline733 mg
Caffeine0 mg
Water1394 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 93. The excerpt below is the record exactly as published.
Oyster Soup. — 1 quart oysters, 1 pint milk, 1 tablespoon butter, 2 tablespoons flour, salt to taste, ^ saltspoon pepper, two pieces celery
Cook this with the app: pantry check, scaling, and the assistant.