Oyster Cocktail

Name: Oyster Cocktail
Ingredients: 5 small oysters to a glass; 1 drop of tabasco sauce; a little horse radish; a few drops of lemon juice

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

150Calories

15 gProtein

14 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories150 kcal

Protein15 g

Carbohydrates14 g

Fiber0.3 g

Sugars4.1 g

Total Fat4.5 g

Saturated Fat1.2 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol100 mg

Sodium214 mg

Potassium493 mg

Calcium154 mg

Iron12 mg

Magnesium51 mg

Phosphorus251 mg

Zinc98 mg

Copper7.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A33 mcg

Vitamin E2.3 mg

Vitamin K2.5 mcg

Vitamin B60.1 mg

Vitamin B1222 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate38 mcg

Choline168 mg

Caffeine0 mg

Water315 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 63. The excerpt below is the record exactly as published.

Oyster Cocktail. — Serve in small glasses, 5 small oysters to a glass. Cover with tomato catsup, add 1 drop of tabasco sauce to each glass, also a little horse radish, and a few drops of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.