pescatariangluten-freenut-freeegg-freesoy-free
Plain Oyster Soup
From Twentieth century home cook book, 1905
Serves 4
The butter is often added with the seasoning of pepper and salt.
Presented as published in 1905. 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
15 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein22 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat15 g
Saturated Fat5.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol136 mg
Sodium304 mg
Potassium753 mg
Calcium447 mg
Iron11 mg
Magnesium74 mg
Phosphorus487 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
Water436 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 122. The excerpt below is the record exactly as published.
tablespoonfuls of butter rolled in flour. Simmer twenty minutes and then stir in the beaten yolks of five eggs. Serve in a tureen with slice of toasted bread Plain Oyster Soup. — Take one quart of oysters to one quart of milk
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