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Oyster Cocktail
From The new Annie Dennis cook book, 1905
Serves 20
Serves twenty persons.
Presented as published in 1905. 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
138Calories
15 gProtein
8 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein15 g
Carbohydrates7.7 g
Fiber0.1 g
Sugars1.9 g
Total Fat4.5 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.4 g
Cholesterol105 mg
Sodium374 mg
Potassium439 mg
Calcium158 mg
Iron12 mg
Magnesium48 mg
Phosphorus257 mg
Zinc103 mg
Copper7.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A34 mcg
Vitamin E2.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B1223 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate18 mcg
Choline171 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 171. The excerpt below is the record exactly as published.
Oyster Cocktail For one hundred small oysters, which should serve twenty persons, prepare the sauce as follows: The juice of six lemons, two- thirds of a teacupful of mild cider vinegar, four tablespoonfuls of tomato sauce, two of Worcestershire sauce, half a teaspoonful of tobasco sauce, one teacupful of the liquor from the oysters, strained, and one teaspoonful of salt, and if liked very hot, tobasco sauce to taste
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