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Oyster Soup with Eggs
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Oysters need little cooking.
Presented as published in 1885. 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
205Calories
18 gProtein
10 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein18 g
Carbohydrates10 g
Fiber0 g
Sugars7 g
Total Fat9.9 g
Saturated Fat4.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol205 mg
Sodium234 mg
Potassium487 mg
Calcium266 mg
Iron8.2 mg
Magnesium48 mg
Phosphorus349 mg
Zinc66 mg
Copper4.8 mg
Manganese0.5 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A114 mcg
Vitamin E1.8 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B1215 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate27 mcg
Choline227 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 108. The excerpt below is the record exactly as published.
OYSTER SOUP WITH EGGS. Use for two quarts of soup one quart of oysters ; free them from bits of shell, and drain them frofe their liquor ; add to the liquor a pint of milk, and sufficient water to in- crease the quantity to about two quarts ; place the milk and oyster liquor over the fire, seasofi it with salt and white or red pepper, let it boil for a moment, and remove any scum that may rise ; meantime, beat four eggs smoothly with half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.