Oyster Cocktail

Name: Oyster Cocktail
Ingredients: 12 oysters; 2 tb. tomato catsup; 1 tb. lemon juice; 2/3 T. Worcestershire sauce; 3 drops Tabasco sauce; }4 T. grated horseradish; Salt; 2 T. celery finely chopped

From Canadian cook book, 1924

Presented as published in 1924. 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

354Calories

35 gProtein

29 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories354 kcal

Protein35 g

Carbohydrates29 g

Fiber0.3 g

Sugars13 g

Total Fat10 g

Saturated Fat2.9 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol240 mg

Sodium972 mg

Potassium1142 mg

Calcium373 mg

Iron28 mg

Magnesium116 mg

Phosphorus600 mg

Zinc236 mg

Copper17 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C9.7 mg

Vitamin A87 mcg

Vitamin E5.6 mg

Vitamin K7.2 mcg

Vitamin B60.2 mg

Vitamin B1253 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.1 mg

Folate51 mcg

Choline396 mg

Caffeine0 mg

Water583 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 24. The excerpt below is the record exactly as published.

OYSTER COCKTAIL. 12 oysters. 2 tb. tomato catsup. 1 tb. lemon juice. 2/3 T. Worcestershire sauce. 3 drops Tabasco sauce. }4 T. grated horseradish. Salt. 2 T. celery finely chopped

Cook this with the app: pantry check, scaling, and the assistant.