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Avocado Cocktail
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
352Calories
4 gProtein
24 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein4.3 g
Carbohydrates24 g
Fiber14 g
Sugars4.3 g
Total Fat30 g
Saturated Fat4.3 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol0 mg
Sodium329 mg
Potassium1047 mg
Calcium31 mg
Iron1.3 mg
Magnesium62 mg
Phosphorus112 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A19 mcg
Vitamin E4.4 mg
Vitamin K43 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate166 mcg
Choline31 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 52. The excerpt below is the record exactly as published.
AVOCADO COCKTAIL Use half crab meat and half cubed Avocado pear. Mix with Cocktail Sauce I or III (p. 124). Or serve crab meat mixed with cocktail sauce in half Avocado pear. CANAPES, HORS D’CQUVRES AND COCKTAILS 127 AVOCADO COCKTAIL Cut in cubes. Serve in cocktail glasses with any cocktail sauce
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