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Oyster Tea
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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
153Calories
17 gProtein
8 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories153 kcal
Protein17 g
Carbohydrates8.2 g
Fiber0 g
Sugars1.9 g
Total Fat5.1 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.6 g
Cholesterol120 mg
Sodium260 mg
Potassium468 mg
Calcium181 mg
Iron14 mg
Magnesium55 mg
Phosphorus291 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate21 mcg
Choline195 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 136. The excerpt below is the record exactly as published.
OYSTER TEA 203- Rice Water Wash 2 tablesp rice first in cold water and then in hot water, add 1 qt cold water, let simmer gently 1 hour, then strain, and add salt and sugar to taste. Serve as it is, or diluted with milk. — [J. H. Barley Water Wash 3 or 4 teasp pearl barley and put over the fire with a little cold water. Boil 4 or 5 minutes, then drain, rinse in cold water, add 1 qt fresh cold water, let come to the boiling point, and then simmer slowly until reduced to about 3 cups liquid. Add salt and sugar to taste and serve as it is, or diluted with milk. — [J. H. Oyster Tea Chop fine 2 doz oysters, add 1 pt cold water
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