Tomato and Oyster Bouillon

Name: Tomato and Oyster Bouillon
Ingredients: one can tomatoes; two cups bouillon; one-half bay leaf; one slice onion; one-half teaspoon celery seed; one-half teaspoon peppercorns; one teaspoon salt; one pint oysters

From Council cook book, 1908

Presented as published in 1908. 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

343Calories

31 gProtein

34 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories343 kcal

Protein31 g

Carbohydrates34 g

Fiber4.5 g

Sugars13 g

Total Fat9.3 g

Saturated Fat2.5 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol198 mg

Sodium2769 mg

Potassium1312 mg

Calcium370 mg

Iron24 mg

Magnesium125 mg

Phosphorus563 mg

Zinc195 mg

Copper14 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A116 mcg

Vitamin E4.9 mg

Vitamin K17 mcg

Vitamin B60.4 mg

Vitamin B1243 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.5 mg

Folate82 mcg

Choline340 mg

Caffeine0 mg

Water689 g

As published

This recipe was extracted from Council cook book (1908), page 5. The excerpt below is the record exactly as published.

Tomato and Oyster Bouillon. Boil for fifteen minutes one can tomatoes, two cups bouillon, one-half bay leaf, one slice onion, one- half teaspoon celery seed, one-half teaspoon pepper- corns, one teaspoon salt. Strain and add one pint oysters

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