Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
162
Calories
12g
Protein
3g
Fat
23g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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
- 1 can tomatoes
- 1½ quarts bouillon
- 1 tablespoon chopped onion
- ½ bay leaf
- 6 cloves
- ½ teaspoon celery seed
- ½ teaspoon peppercorns
- 1 pint oysters
Directions
1
Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add parboiled oysters, and serve in bouillon cups with small croûtons.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg