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Oyster Cocktail
From Kirmess cook book, 1907
Serves 3
Optional.
Presented as published in 1907. 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
19Calories
2 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein1.8 g
Carbohydrates1.8 g
Fiber0.9 g
Sugars0.6 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium878 mg
Potassium194 mg
Calcium19 mg
Iron1.7 mg
Magnesium17 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.5 mg
Vitamin A110 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline0.4 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 35. The excerpt below is the record exactly as published.
OYSTER COCKTAILS. Mrs. 0. K. Dickinson. Have very small oysters, very cold, and free from 90 KIRMESS COOK BOOK. bits of shell. One tablespoonful of lemon juice, one tablespoonful of tomato catsup, half a teaspoonful of Worcestershire sauce, five drops of Tobasco sauce, and a little salt. This quantity will be sufficient for three people. OYSTER COCKTAIL. Mrs. John L. Flagg, Mix together sixteen drops Tobasco sauce, one tea- spoonful of vinegar, one teaspoonful of horseradish, one teaspoonful of lemon juice, one teaspoonful of tomato juice, one teaspoonful Worcestershire sauce.
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