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Cocktail Sauce for Oysters (2)
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
444Calories
4 gProtein
87 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein4.4 g
Carbohydrates87 g
Fiber3.4 g
Sugars65 g
Total Fat10 g
Saturated Fat1.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat5.1 g
Omega-30.6 g
Cholesterol8.4 mg
Sodium12591 mg
Potassium971 mg
Calcium91 mg
Iron3 mg
Magnesium50 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A33 mcg
Vitamin E1.2 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline13 mg
Caffeine0 mg
Water292 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. (2). One cup of tomato ketchup, one-half teaspoonful of paprika, one spoonful of grated horseradish sauce, salt, one spoonful of Worcestershire sauce, and the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.