Oyster Soup (Creole)
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
1293Calories
116 gProtein
99 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories1293 kcal
Protein116 g
Carbohydrates99 g
Fiber0 g
Sugars37 g
Total Fat43 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat10 g
Cholesterol537 mg
Sodium3727 mg
Potassium3859 mg
Calcium765 mg
Iron59 mg
Magnesium292 mg
Phosphorus1675 mg
Zinc474 mg
Copper35 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A175 mcg
Vitamin E11 mg
Vitamin K16 mcg
Vitamin B61.5 mg
Vitamin B12105 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.7 mg
Niacin (B3)41 mg
Folate179 mcg
Choline954 mg
Caffeine0 mg
Water2813 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 9. The excerpt below is the record exactly as published.
OYSTER SOUP (Creole). Parboil two dozen oysters in their own liquid, heat two quarts of clear soup stock, add some celery tops, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.