Cocktail Sauce for Oysters, Crab and Shrimp
From The Wilson cook book, 1941
(Serves six persons)
Presented as published in 1941. 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
179Calories
1 gProtein
47 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories179 kcal
Protein1.1 g
Carbohydrates47 g
Fiber0.5 g
Sugars32 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2188 mg
Potassium1060 mg
Calcium120 mg
Iron5.4 mg
Magnesium27 mg
Phosphorus85 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A32 mcg
Vitamin E1.6 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate20 mcg
Choline16 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 4. The excerpt below is the record exactly as published.
Cocktail Sauce for Oysters, Crab and Shrimp 6 tablespoons Worcestershire Lemon juice to taste Sauce Salt and paprika 6 tablespoons tomato catsup 1 teaspoon horse radish 14 teaspoon Tobasco
Cook this with the app: pantry check, scaling, and the assistant.