Oyster Cocktail
From Trinity cook book, 1925
Recipe by Mrs. L. B. Fowler.
Presented as published in 1925. 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
47Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein0.5 g
Carbohydrates12 g
Fiber0.7 g
Sugars7.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium19121 mg
Potassium261 mg
Calcium44 mg
Iron1.2 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A7.2 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline5.1 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 2. The excerpt below is the record exactly as published.
OYSTER COCKTAIL 1 tablespoonful of horseradish, 1 tablespoonful vinegar, 1 tablespoonful Worcester sauce, 2 tablespoonful of lemon juice, 1 tablespoonful Tomato Catsup, y2 teaspoonful Tabasco Sauce, 8 teaspoonsful salt
Cook this with the app: pantry check, scaling, and the assistant.