pescatariannut-freeegg-freesoy-free
Oyster Soup (No. 2)
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
642Calories
13 gProtein
11 gCarbs
75 gFat
Full nutrition (33 nutrients)
Calories642 kcal
Protein13 g
Carbohydrates11 g
Fiber0 g
Sugars1 g
Total Fat75 g
Saturated Fat34 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.9 g
Cholesterol275 mg
Sodium176 mg
Potassium419 mg
Calcium199 mg
Iron7.6 mg
Magnesium40 mg
Phosphorus256 mg
Zinc65 mg
Copper4.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E1.4 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate12 mcg
Choline107 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 17. The excerpt below is the record exactly as published.
OYSTER SOUP (No. 2) Take 1 quart of rich milk or cream and boil. Draw off 1 quart of oysters and boil and skim. Add it and the oysters to boiling milk and cook 5 minutes. Powder 1 dozen crackers, and with them put ^ cup of butter in soup tureen and pour over and serve hot. Pepper and salt to taste. OX-TAIL SOUP Cut 1 tail into pieces and add: 1 gallon water, 1 teaspoon of salt, As it boils, remove the scum. 39 THE BLUE GRASS COOK BOOK When meat is done, remove the tail and add : 1 bunch of celery cut fine, 2 small onions, 4 carrots, 4 cloves, Pepper to taste
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