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Oyster Cocktail
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
51Calories
4 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein3.8 g
Carbohydrates6.3 g
Fiber0.4 g
Sugars3.5 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol25 mg
Sodium188 mg
Potassium162 mg
Calcium45 mg
Iron3 mg
Magnesium16 mg
Phosphorus68 mg
Zinc25 mg
Copper1.8 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A12 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B125.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline43 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 12. The excerpt below is the record exactly as published.
OYSTER COCKTAIL. Mrs. J. W. Sipher. Seven teaspoons vinegar, seven teaspoons tomato catsup, seven teaspoons prepared horseradish, ten tea- spoons lemon juice, one teaspoon tobasco sauce. Divide in twelve glasses in which have been placed five oysters
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