pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Oyster Cocktail
From Delta Gamma cook book, 1922
Serves 2
Margaret Van Bergen (Lambda)
Presented as published in 1922. 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
134Calories
14 gProtein
8 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein14 g
Carbohydrates8.5 g
Fiber0.3 g
Sugars2.5 g
Total Fat4.3 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol99 mg
Sodium250 mg
Potassium420 mg
Calcium152 mg
Iron11 mg
Magnesium48 mg
Phosphorus244 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A33 mcg
Vitamin E2.1 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate24 mcg
Choline162 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 5. The excerpt below is the record exactly as published.
Oyster Cocktail 1 pint oysters 5 teaspoons lemon juice 3 teaspoons horse radish Yi teaspoon tobasco sauce 3 teaspoons vinegar salt to taste
Cook this with the app: pantry check, scaling, and the assistant.