Vegetable Oyster Soup

Name: Vegetable Oyster Soup
Ingredients: enough to make one quart; a quart of water; a pint of milk; a cup of thin cream; a tablespoonful or two of flour

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

1589Calories

40 gProtein

143 gCarbs

100 gFat

Full nutrition (34 nutrients)

Calories1589 kcal

Protein40 g

Carbohydrates143 g

Fiber18 g

Sugars23 g

Total Fat100 g

Saturated Fat57 g

Monounsaturated Fat21 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol300 mg

Sodium369 mg

Potassium3011 mg

Calcium1093 mg

Iron4.6 mg

Magnesium208 mg

Phosphorus1042 mg

Zinc4.7 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D4.7 mcg

Vitamin C43 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B61.9 mg

Vitamin B122.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.9 mg

Niacin (B3)4.4 mg

Folate163 mcg

Choline87 mg

Caffeine0 mg

Water1922 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 66. The excerpt below is the record exactly as published.

Vegetable Oyster Soup.— Scrape all the outer skin and small rootlets from vegetable oysters, and lay them in a pan of cold water to prevent discoloration. The scraping can be done much easier if the roots are allowed first to stand in cold water for an hour or so. Slice rather thin, enough to make one quart, and put to cook in a quart of water. Let them boil slowly until very tender. Add a pint of milk, a cup of thin cream, salt, and when boiling, a tablespoonful or two of flour

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