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Oyster Cocktail
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
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
Nutrition per serving
28Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein0.9 g
Carbohydrates6.3 g
Fiber0.4 g
Sugars4.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium655 mg
Potassium153 mg
Calcium14 mg
Iron0.8 mg
Magnesium9.5 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A46 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate3.8 mcg
Choline2.6 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 32. The excerpt below is the record exactly as published.
OYSTER COCKTAIL. 8 raw oysters 2 drops Tabasco 1 T. catsup 1 t. chopped celery Y2 T. vinegar or lemon juice x/2 t. Worcestershire sauce 1-16 t. salt
Cook this with the app: pantry check, scaling, and the assistant.