Vegetable Oyster Soup
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
255Calories
12 gProtein
36 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories255 kcal
Protein12 g
Carbohydrates36 g
Fiber4.4 g
Sugars12 g
Total Fat8.1 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium119 mg
Potassium871 mg
Calcium380 mg
Iron0.9 mg
Magnesium60 mg
Phosphorus346 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline43 mg
Water317 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 27. The excerpt below is the record exactly as published.
VEGETABLE OYSTER SOUP. Pare your oysters or salsify and cut in thin slices, then Isdl very tender, and season as bean soup. Cse plenty of milk.
Cook this with the app: pantry check, scaling, and the assistant.