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Oyster Soup - Common Lunch
From Cooking for profit, 1886
Serves 1
Price in restaurants 15c.
Presented as published in 1886. 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
445Calories
33 gProtein
31 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein33 g
Carbohydrates31 g
Fiber0 g
Sugars25 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol178 mg
Sodium440 mg
Potassium1199 mg
Calcium776 mg
Iron14 mg
Magnesium112 mg
Phosphorus783 mg
Zinc120 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A195 mcg
Vitamin E2.8 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B1229 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.3 mg
Folate21 mcg
Choline282 mg
Caffeine0 mg
Water696 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 102. The excerpt below is the record exactly as published.
Oyster Soup— Common Lunch. To make to order have ready Bomo boiling milk and serve iu a bowl. 96 SAN FRANCISCO HOTEL GAZETIES 1 pint milk. 6 oysters scalded in tbeir own liquor
Cook this with the app: pantry check, scaling, and the assistant.