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Oyster Soup No. 1

Name: Oyster Soup No. 1
Yield: 8 servings
Ingredients: Two QUAETS of oysters; one quart of milk; two tablespoonfuls of butter; one teacupful of hot water; pepper; salt

From Original White House Cookbook, 1887

Serves 8

Some prefer all water in place of milk.

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

200Calories

18 gProtein

12 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories200 kcal

Protein18 g

Carbohydrates12 g

Fiber0 g

Sugars7.4 g

Total Fat11 g

Saturated Fat3.4 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol122 mg

Sodium258 mg

Potassium571 mg

Calcium298 mg

Iron11 mg

Magnesium59 mg

Phosphorus364 mg

Zinc98 mg

Copper7.1 mg

Manganese0.7 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A71 mcg

Vitamin E2.2 mg

Vitamin K2.5 mcg

Vitamin B60.2 mg

Vitamin B1222 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.4 mg

Folate17 mcg

Choline183 mg

Caffeine0 mg

Water358 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 23. The excerpt below is the record exactly as published.

YSTER SOUP. No. 1. Two QUAETS of oysters, one quart of milk, two tablespoonfuls of butter, one teacupful of hot water ; pepper, salt

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