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Oyster Soup

Name: Oyster Soup
Yield: 5 servings
Ingredients: One quart of cream; 1 quart oysters; 1 kitchen spoon of flour; ^ coffee cup celery; 1 tablespoon butter; salt; pepper

From Kentucky receipt book, 1903

Serves 5

Presented as published in 1903. 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

765Calories

16 gProtein

17 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories765 kcal

Protein16 g

Carbohydrates17 g

Fiber0.1 g

Sugars1.2 g

Total Fat72 g

Saturated Fat39 g

Monounsaturated Fat14 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol279 mg

Sodium692 mg

Potassium537 mg

Calcium241 mg

Iron9.5 mg

Magnesium50 mg

Phosphorus309 mg

Zinc78 mg

Copper5.7 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A26 mcg

Vitamin E1.7 mg

Vitamin K7.2 mcg

Vitamin B60.1 mg

Vitamin B1217 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate22 mcg

Choline129 mg

Caffeine0 mg

Water298 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 8. The excerpt below is the record exactly as published.

Oyster Soup. One quart of cream, 1 quart oysters, 1 kitchen spoon of flour, ^ coffee cup celery, 1 tablespoon butter, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.