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Oyster Cocktail
From The Henderson cook book, 1914
Serves 12
Recipe by Mrs. Henry Powell.
Presented as published in 1914. 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
46Calories
5 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein4.8 g
Carbohydrates3.5 g
Fiber0 g
Sugars1.3 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol33 mg
Sodium103 mg
Potassium143 mg
Calcium50 mg
Iron3.8 mg
Magnesium16 mg
Phosphorus81 mg
Zinc32 mg
Copper2.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A12 mcg
Vitamin E0.8 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B127.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate7 mcg
Choline54 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 74. The excerpt below is the record exactly as published.
OYSTER COCKTAIL. Two tablespoons tomato catsup, 1 tablespoon horse-radish, 1 tablespoon vinegar, 1 teaspoon salt, 1 saltspoon paprika, Tabasco juice few drops. Mix thoroughly and serve with 1 pint oysters. — Miss Laurine Dorsey. OYSTER COCKTAIL. One quart fresh oysters from which the water has been strained, Tabasco sauce, 1 teaspoon; horse-radish, 7 tea- spoons ; tomato catsup, 7 teaspoons ; lemon juice, 10 tea- spoo
Cook this with the app: pantry check, scaling, and the assistant.