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Oyster Soup
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
116Calories
4 gProtein
8 gCarbs
8 gFat
Full nutrition (26 nutrients)
Calories116 kcal
Protein4.2 g
Carbohydrates8.1 g
Total Fat7.7 g
Saturated Fat5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Cholesterol29 mg
Sodium1962 mg
Potassium96 mg
Calcium43 mg
Iron2 mg
Magnesium9.6 mg
Phosphorus96 mg
Zinc21 mg
Copper3.2 mg
Manganese0.7 mg
Vitamin C6.3 mg
Vitamin A39 mcg
Vitamin B60 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate4.8 mcg
Water457 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 201. The excerpt below is the record exactly as published.
Oyster Soup (two quarts)
Cook this with the app: pantry check, scaling, and the assistant.