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Oyster Cocktail for One Person
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.8 g
Carbohydrates4 g
Fiber0.4 g
Sugars2.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium437 mg
Potassium138 mg
Calcium13 mg
Iron0.9 mg
Magnesium8.4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A43 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate4.5 mcg
Choline1.6 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 159. The excerpt below is the record exactly as published.
OYSTER COCKTAIL FOR ONE PERSON, M. V. G.— One-half dozen California oysters, two drops Tabasco sauce, one teaspoon tomato catsup, one teaspoon Worcestershire sauce, one tablespoon lemon juice, one pinch salt
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