Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oyster | 6 medium (84g) | 81 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- two tablespoonfuls flour
- one quart oysters in a large bowl
- one cup water
- salt
- pepper
Directions
Prepare foundation, omitting onion and celery, and using two tablespoonfuls flour. Put one quart oysters in a large bowl and pour over them one cup water; take out each oyster with the fingers to make sure no shell adheres to it and drain in th« colander. Strain the oyster liquor through the finest strainer, put it on to boil and skim well; add the oysters and simmer till they grow plump and begin to curl on the edges. Add oysters to foundation with as much of the broth as will make it of the right consistency. Add more salt and pepper if needed and all the butter it will bear without floating on the top, Crackers browned in the oven are good with this soup.