Cocktail Sauce
From Seafood cookery in North Carolina, 1960
Presented as published in 1960. 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
131Calories
2 gProtein
36 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein1.6 g
Carbohydrates36 g
Fiber1.5 g
Sugars26 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1052 mg
Potassium424 mg
Calcium36 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus41 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A27 mcg
Vitamin E1.6 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate39 mcg
Choline18 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 14. The excerpt below is the record exactly as published.
Cocktail Sauce 6 tbsp. tomoto catsup 2 tbsp. horseradish 4 tbsp. lemon juice Celery salt and tabasco sauce to taste
Cook this with the app: pantry check, scaling, and the assistant.