Oyster Cocktail
From Aunt Sammy's radio recipes, 1926
Presented as published in 1926. 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
387Calories
30 gProtein
49 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein30 g
Carbohydrates49 g
Fiber1.3 g
Sugars29 g
Total Fat8.8 g
Saturated Fat2.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.8 g
Cholesterol198 mg
Sodium2872 mg
Potassium1335 mg
Calcium355 mg
Iron24 mg
Magnesium116 mg
Phosphorus532 mg
Zinc195 mg
Copper14 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A92 mcg
Vitamin E5.7 mg
Vitamin K8.6 mcg
Vitamin B60.4 mg
Vitamin B1243 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.3 mg
Folate62 mcg
Choline338 mg
Caffeine0 mg
Water576 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 25. The excerpt below is the record exactly as published.
OYSTER COCKTAIL 1 pint raw oysters. 6 tablespoons tomato catsup. 3 tablespoons lemon juice or vinegar. 12 drops tabasco sauce. }/2 teaspoon salt. 2 tablespoons chopped celery. 1 tablespoon Worcestershire sauce. 2 tablespoons grated horseradish
Cook this with the app: pantry check, scaling, and the assistant.