Oyster Soup
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- two quarts of oysters
- a head of celery
Possible health benefits
General information, not medical advice.
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Celery
High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of protein · 0.7 g per 100 g, 20% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take two quarts of oysters;
- drain them, and cut out the hard part.
- Have ready a dozen eggs, boiled hard;
- cut them in pieces, and pound them in a mortar alternately with the oysters.
- Boil the liquor of the oysters with a head of celery cut small, two grated nutmegs, a tea-spoonful of mace, and a tea-spoonful of cloves, with two tea-spoonfuls of salt, and a tea-spoonful of whole pepper.
- When the liquor has boiled, stir in the pounded eggs and oysters, a little at a time.
- Give it one more boil, and then serve it up.
- Salt oysters will not do for soup.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Chef's knife
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Grater
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Wooden spoon
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Colander