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Oyster Soup (No. 2)

Name: Oyster Soup (No. 2)
Yield: 4 servings
Ingredients: one quart of oysters; one quart of milk; two tablespoonfuls of butter; one pint of water

From Temperance cook book, 1887

Serves 4

Serve with sliced lemon and crackers.

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

273Calories

22 gProtein

18 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories273 kcal

Protein22 g

Carbohydrates18 g

Fiber0 g

Sugars13 g

Total Fat18 g

Saturated Fat5.7 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol144 mg

Sodium308 mg

Potassium755 mg

Calcium451 mg

Iron11 mg

Magnesium75 mg

Phosphorus488 mg

Zinc98 mg

Copper7.1 mg

Manganese0.7 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A110 mcg

Vitamin E2.2 mg

Vitamin K2.5 mcg

Vitamin B60.2 mg

Vitamin B1223 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.5 mg

Folate17 mcg

Choline205 mg

Caffeine0 mg

Water555 g

Estimated from matched ingredients across 4 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. 2.) One quart of oysters, one quart of milk, two tablespoonfuls of butter, one pint of water

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