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Cocktail Sauce for Oysters

Name: Cocktail Sauce for Oysters
Yield: 1 servings
Ingredients: one cup of tomato ketchup; one pinch of salt; a little Cayenne pepper; paprika; celery salt; one teaspoonful of Worcestershire sauce; one tablespoonful of tarragon vinegar

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

365Calories

5 gProtein

79 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories365 kcal

Protein5 g

Carbohydrates79 g

Fiber3.1 g

Sugars60 g

Total Fat3.9 g

Saturated Fat0.3 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol0 mg

Sodium2644 mg

Potassium959 mg

Calcium166 mg

Iron5.6 mg

Magnesium76 mg

Phosphorus126 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A168 mcg

Vitamin E2 mg

Vitamin K5.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate4.4 mcg

Choline5.1 mg

Caffeine0 mg

Water204 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.