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Oyster Cocktail
From The Twin-city housewife, 1920
Serves 16
Presented as published in 1920. 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
261Calories
28 gProtein
18 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein28 g
Carbohydrates18 g
Fiber1.4 g
Sugars4.3 g
Total Fat8.4 g
Saturated Fat2.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.6 g
Cholesterol193 mg
Sodium415 mg
Potassium822 mg
Calcium297 mg
Iron22 mg
Magnesium91 mg
Phosphorus475 mg
Zinc189 mg
Copper14 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A63 mcg
Vitamin E4.2 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B1242 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate39 mcg
Choline315 mg
Caffeine0 mg
Water476 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 19. The excerpt below is the record exactly as published.
Oyster Cocktail "Juice of eight lemons, eight teaspoons each of vinegar, horseradish and tomatu catsup, ninety drops of Tabasco sauce, ninety oysters if small; sixty-four if large
Cook this with the app: pantry check, scaling, and the assistant.