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Cocktail Sauce for Oysters (1)
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
629Calories
17 gProtein
118 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein17 g
Carbohydrates118 g
Fiber20 g
Sugars65 g
Total Fat19 g
Saturated Fat2.2 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium2718 mg
Potassium2352 mg
Calcium847 mg
Iron27 mg
Magnesium296 mg
Phosphorus442 mg
Zinc4.9 mg
Copper1 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A1136 mcg
Vitamin E15 mg
Vitamin K40 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6 mg
Folate43 mcg
Choline36 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 16. The excerpt below is the record exactly as published.
Cocktail sauce, for oysters (1). One cup of tomato ketchup, one pinch of salt, a little Cayenne pepper, paprika, and celery salt, one teaspoonful of Worcestershire sauce, and one tablespoonful of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.