Cocktail Sauce for Clams or Oysters

Name: Cocktail Sauce for Clams or Oysters
Ingredients: one can tomatoes; one teaspoon pepper; one teaspoon mustard; one-fourth teaspoon cinnamon; one-fourth teaspoon allspice; one-half tablespoon salt; one-half cup vinegar

From Council cook book, 1908

Presented as published in 1908. 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

56Calories

2 gProtein

8 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories56 kcal

Protein1.6 g

Carbohydrates7.5 g

Fiber2.4 g

Sugars3.8 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium3580 mg

Potassium334 mg

Calcium39 mg

Iron0.7 mg

Magnesium22 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A51 mcg

Vitamin E0.7 mg

Vitamin K13 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate19 mcg

Choline8.3 mg

Caffeine0 mg

Water232 g

As published

This recipe was extracted from Council cook book (1908), page 12. The excerpt below is the record exactly as published.

Cocktail Sauce for Clams or Oysters. One can tomatoes, one teaspoon pepper, one tea- spoon mustard, one-fourth teaspoon cinnamon, one- fourth teaspoon allspice, one-half tablespoon salt, one-half cup vinegar

Cook this with the app: pantry check, scaling, and the assistant.