Oyster Soup
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Oysters must not be allowed to boil, as it makes them tough and tasteless.
Presented as published in 1895. 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
2225Calories
155 gProtein
88 gCarbs
156 gFat
Full nutrition (34 nutrients)
Calories2225 kcal
Protein155 g
Carbohydrates88 g
Fiber0 g
Sugars27 g
Total Fat156 g
Saturated Fat64 g
Monounsaturated Fat25 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol1333 mg
Sodium2276 mg
Potassium4500 mg
Calcium1929 mg
Iron115 mg
Magnesium496 mg
Phosphorus2810 mg
Zinc984 mg
Copper72 mg
Manganese7.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A403 mcg
Vitamin E21 mg
Vitamin K31 mcg
Vitamin B61 mg
Vitamin B12220 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)24 mg
Folate175 mcg
Choline1668 mg
Caffeine0 mg
Water2817 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 15. The excerpt below is the record exactly as published.
Oyster Soup. (Have good oysters.) 50 oysters or i quart 2 heaping tablespoons but- I cup hot water ter 4 tablespoons sifted rolled J^ pint each of milk and cracker cream Salt and pepper Pour the oysters into a colander, pour on slowly the cup of hot water, stirring with the hand, to take out the shells, and wash off all the liquor. Put the liquor in the soup kettle, heat slowly to let the scum rise; when it is near boiling skim it well, taking off every speck, then put in milk and cream
Cook this with the app: pantry check, scaling, and the assistant.