Oyster Soup

Name: Oyster Soup
Ingredients: Take a quart of oysters; one and a half pint of milk; one pint water; add butter and salt

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

945Calories

81 gProtein

61 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories945 kcal

Protein81 g

Carbohydrates61 g

Fiber0 g

Sugars41 g

Total Fat40 g

Saturated Fat18 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol485 mg

Sodium1135 mg

Potassium2649 mg

Calcium1499 mg

Iron46 mg

Magnesium270 mg

Phosphorus1701 mg

Zinc393 mg

Copper28 mg

Manganese2.9 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A363 mcg

Vitamin E8.8 mg

Vitamin K9.9 mcg

Vitamin B60.8 mg

Vitamin B1291 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)9.9 mg

Folate69 mcg

Choline775 mg

Caffeine0 mg

Water2000 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 29. The excerpt below is the record exactly as published.

OYSTER SOUP. Take a (piart of oysters, one and a half pint of milk and one pint water. Heat milk, water and oyster juice to a boiling p(dnt; then add oysters and when they are near boiling add butter and salt

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