Oyster Soup I

Name: Oyster Soup I
Ingredients: two quarts of good mutton broth; six dozen oysters; two ounces of butter; a quarter of a pint of cream; one ounce of flour; salt; cayenne pepper; maize

From Cooks in clover, 1889

Mrs. Wm. Burgess

Presented as published in 1889. 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

3023Calories

259 gProtein

191 gCarbs

173 gFat

Full nutrition (33 nutrients)

Calories3023 kcal

Protein259 g

Carbohydrates191 g

Fiber0 g

Sugars52 g

Total Fat173 g

Saturated Fat47 g

Monounsaturated Fat29 g

Polyunsaturated Fat23 g

Cholesterol1750 mg

Sodium5797 mg

Potassium7766 mg

Calcium2266 mg

Iron172 mg

Magnesium739 mg

Phosphorus4111 mg

Zinc1418 mg

Copper104 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C3.8 mg

Vitamin A487 mcg

Vitamin E31 mg

Vitamin K43 mcg

Vitamin B62.3 mg

Vitamin B12315 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)5 mg

Niacin (B3)65 mg

Folate392 mcg

Choline2514 mg

Caffeine0 mg

Water5030 g

As published

This recipe was extracted from Cooks in clover (1889), page 6. The excerpt below is the record exactly as published.

Oyster Soup, I. — Two quarts of good mutton broth, six dozen oysters, two ounces of butter, a J quarter of a pint of cream, one ounce of flour, salt, \ cayenne pepper and maize

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