Oyster Cocktail
From European and American cuisine, 1914
Serves 1
Little Neck clams may be prepared the same way.
Presented as published in 1914. 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
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 77. The excerpt below is the record exactly as published.
Oyster Cocktail. — Put 4 to 6 small oysters in a glass ; add 1 tablespoonful each of tomato catsup, Worcestershire sauce, lemon juice, and shayed ice ; half teaspoonf ul salt, 2 dashes of Tobasco sauce, and a little horse-radish
Cook this with the app: pantry check, scaling, and the assistant.