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Oyster Cocktail
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Richard M. Johnson, Chicago.
Presented as published in 1912. 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
46Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein1.1 g
Carbohydrates11 g
Fiber0.6 g
Sugars8.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium680 mg
Potassium201 mg
Calcium17 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A50 mcg
Vitamin E0.5 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate8.2 mcg
Choline5 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 163. The excerpt below is the record exactly as published.
OYSTER COCKTAIL.— Mix together 2 tablespoons catsup, 2 drops tabasco sauce, Yi teaspoon Worcestershire sauce, Ij^ tea- spoons lemon juice, 1 teaspoon horseradish
Cook this with the app: pantry check, scaling, and the assistant.