Oyster Cocktail
From Seafood cookery in North Carolina, 1960
Serves 6.
Presented as published in 1960. 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
379Calories
42 gProtein
20 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories379 kcal
Protein42 g
Carbohydrates20 g
Fiber0 g
Sugars4.6 g
Total Fat13 g
Saturated Fat3.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.9 g
Cholesterol298 mg
Sodium632 mg
Potassium1161 mg
Calcium439 mg
Iron34 mg
Magnesium134 mg
Phosphorus722 mg
Zinc292 mg
Copper21 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E6.3 mg
Vitamin K7.4 mcg
Vitamin B60.2 mg
Vitamin B1265 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.9 mg
Folate52 mcg
Choline484 mg
Caffeine0 mg
Water662 g
As published
This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 5. The excerpt below is the record exactly as published.
Oyster Cocktail 1 Vi pts. oysters Lettuce Cocktail sauce Lemon wedges
Cook this with the app: pantry check, scaling, and the assistant.