pescatariannut-freeegg-freesoy-free
Vegetable Oyster Soup
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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
172Calories
17 gProtein
10 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein17 g
Carbohydrates10 g
Fiber0.1 g
Sugars2.2 g
Total Fat6.1 g
Saturated Fat1.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol120 mg
Sodium287 mg
Potassium474 mg
Calcium186 mg
Iron14 mg
Magnesium56 mg
Phosphorus300 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.7 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate24 mcg
Choline195 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 6. The excerpt below is the record exactly as published.
VEGETABLE OYSTER SOUP. Three dozen oysters pared and sliced thin; cook in one quart of water one hour; add pepper, salt and butter to taste. Let the soup boil fifteen minutes longer; then add one quart of rich milk; let it come to a boil; add three tablespoonfuls of rolled cracker
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