Oyster Cocktail

Name: Oyster Cocktail
Ingredients: Put six tablespoons of tomato catsup; three tablespoons of Tarragon vinegar; three teaspoons of Worcestershire sauce; three drops of tobasco; eight small oysters in each glass; sprinkle a teaspoonful of very finely chopped celery

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

328Calories

24 gProtein

42 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories328 kcal

Protein24 g

Carbohydrates42 g

Fiber0.3 g

Sugars26 g

Total Fat6.9 g

Saturated Fat1.9 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.2 g

Cholesterol160 mg

Sodium1479 mg

Potassium1067 mg

Calcium273 mg

Iron20 mg

Magnesium90 mg

Phosphorus429 mg

Zinc157 mg

Copper12 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C6.5 mg

Vitamin A79 mcg

Vitamin E4.9 mg

Vitamin K7.2 mcg

Vitamin B60.3 mg

Vitamin B1235 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.3 mg

Folate38 mcg

Choline273 mg

Caffeine0 mg

Water485 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 11. The excerpt below is the record exactly as published.

OYSTER COCKTAIL. Put six tablespoons of tomato catsup, three tablespoons of Tarragon vinegar, three teaspoons of Worcestershire 38 THE BLUE RIBBON COOK BOOK. sauce, three drops of tobasco, eight small oysters in each glass, and on top of all sprinkle a teaspoonful of very finely chopped celery

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