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Oyster Cocktail

Name: Oyster Cocktail
Yield: 8 servings
Ingredients: two quarts oysters; four tablespoons horse-radish; four tablespoons vinegar; four tablespoons Worcester sauce; eight tablespoons lemon juice; four tablespoons tomato catsup; two teaspoons Tabasco sauce; two teaspoons salt

From How we cook in Tennessee .., 1906

Serves 8

Presented as published in 1906. 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

147Calories

14 gProtein

12 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories147 kcal

Protein14 g

Carbohydrates12 g

Fiber0.1 g

Sugars4.6 g

Total Fat4.3 g

Saturated Fat1.2 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol99 mg

Sodium991 mg

Potassium497 mg

Calcium159 mg

Iron12 mg

Magnesium48 mg

Phosphorus250 mg

Zinc98 mg

Copper7.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C7.5 mg

Vitamin A36 mcg

Vitamin E2.3 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B1222 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate22 mcg

Choline163 mg

Caffeine0 mg

Water256 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 14. The excerpt below is the record exactly as published.

Oyster Cocktail. — Two quarts oysters well chilled, four tablespoons horse-radish, four tablespoons vinegar, four table- spoons Worcester sauce, eight tablespoons lemon juice, four tablespoons tomato catsup, two teaspoons Tabasco sauce, two teaspoons salt

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