pescatariannut-freeegg-freesoy-free
Oyster Soup (No. 1)
From Temperance cook book, 1887
Serves 6
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
101Calories
10 gProtein
8 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein9.9 g
Carbohydrates7.9 g
Fiber0 g
Sugars1 g
Total Fat4.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol71 mg
Sodium148 mg
Potassium282 mg
Calcium103 mg
Iron7.9 mg
Magnesium32 mg
Phosphorus167 mg
Zinc65 mg
Copper4.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E1.4 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate18 mcg
Choline107 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 8. The excerpt below is the record exactly as published.
OYSTER SOUP. (No. 1.) Drain the oysters from the liquor and strain the liquor. Put in the stew-kettle a teacupful of hot water and a quart of rich new milk. When it comes to a boil turn in the oysters, and when hot again, add the strained liquor. Take a large lump of butter — a good tablespoon!' ul and press it in a tablespoonful of flour to thicken it. Stir this into it and let it just come to a boil. You may add a blade of mace or a little grated nutmeg; also, a head of celery cut into small pieces, if you have it. OYSTER SOUP. (No. 2.) One quart of oysters
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