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Oyster Cocktail
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
244Calories
24 gProtein
20 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein24 g
Carbohydrates20 g
Fiber0.3 g
Sugars8.2 g
Total Fat7.1 g
Saturated Fat1.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.2 g
Cholesterol160 mg
Sodium10469 mg
Potassium846 mg
Calcium269 mg
Iron19 mg
Magnesium84 mg
Phosphorus411 mg
Zinc157 mg
Copper11 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A79 mcg
Vitamin E3.8 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B1235 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate32 mcg
Choline264 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 31. The excerpt below is the record exactly as published.
Oyster Cocktail. Allow 8 raw oysters for each guest. Season with 1 tablespoon of vinegar, l^^ tablespoon tomato catsup, 1 teaspoon shallot &iely chopped, 3 drops Tobasco sauce, a little salt. Serve in cocktail glasses with some chopped celery
Cook this with the app: pantry check, scaling, and the assistant.