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Oyster Cocktail (Another Way)
From Mrs. Maclurcan's cookery book, 1899
Serves 6
Presented as published in 1899. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.3 g
Carbohydrates2.5 g
Fiber0.4 g
Sugars1.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium204 mg
Potassium123 mg
Calcium9.9 mg
Iron0.5 mg
Magnesium6.2 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A8.2 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline0.4 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 22. The excerpt below is the record exactly as published.
OYSTER COCKTAIL (Another Way). ^ a pt. tomato sauce (Mac- ^ a pt. anchovy sauce 1 teaspoonful cayenne pep- 2 tablespoonfuls of Wor- MoDE. — Put all the ingredients into a basin and mix thoroughly, then bottle off and you have it ready for use ; this will keep for months. Put about six oysters into a small plate or glass and cover with this mixture. Juice of 6 lemons
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