Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half pints of cold clear water to every pound of bones
- three pints of gpod oysters
- two stalks of celery cut fine
- one quart roast oysters
- quarter pound fresh butter
- three pints of rich cream
- a pint of water
- two waters
- one small onion
- six blades of mace
- two tablespoonsful of flour rubbed together very smooth
- 52 soups
- lemon juice
- cayenne
- pepper
- salt
Directions
In ordinary circumstances beef alone, with some vegetables, will make a good broth or stock, in the proportions of two and a half pints of cold clear water to every pound of bones and meat ; the bones and meat should be of about equal weight. It makes the soup more delicate to add chicken or veal. Good soup can be made also by using the trimmings of fresh meat, bits of cold cooked beef, or the bones of any meat or fowl. In the choice of vegetables, onions (first fried or saute and a clove stuck in), parsley and carrots are used, as these will keep. Turnips, parsley and celery should be employed more sparingly. The soup bunch at market is gen- erally a very good distribution of vegetables. Nothing is more simple than the process of making stock or broth. Remember not to let it boil for the first half hour ; then it should simmer slowly and steadily for four or five hours. Skim frequently, as the scum, if allowed to remain, gives an unpleasant flavor to the soup. Use salt sparingly, putting in a little at first, and seasoning at the last moment. Many a good soup is spoiled by an injudicious use of seasoning. Some add a few drops of lemon juice to a broth. If wine or catsup is added, it should only be at the last moment. Always strain the soup ; small scraps of meat or sediment look slovenly in a soup. About fifteen minutes before dinner each day, you can add what vegetables you like, to vary the soup.
A "NO. i" OYSTER SOUP.
To make a tureen of rich oyster soup take three pints of gpod oysters and wash them through two waters, then put them into a stewpan with a pint of water and one small onion (not cut small), six blades of mace, two stalks of celery cut fine. Let it come to a boil, then strain out the oysters. Have ready one quart roast oysters, quarter pound fresh butter, two tablespoonsful of flour rubbed together very smooth. Then
52 SOUPS.
add three pints of rich cream and milk half and half. (Morn- ing's milk must be used as older milk will curdle.) Then let it come to a good boil, season with a little cayenne pepper and salt, place the roast oysters in the tureen very hot and pour the soup over them. This is the best oyster soup made.