gluten-freedairy-freenut-free
Oyster Cocktail No. 1
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
- 12 oysters
- 1 saltspoon salt
- 1 teaspoon grated horseradish
- Dash of red pepper
- 1 teaspoon tomato catsup
- 1 teaspoon tabasco
- 2 tablespoons lemon juice
Method
Put three oysters in each glass.
Mix the horseradish and seasonings and pour the sauce over the oysters.
Nutrition per serving
329Calories
35 gProtein
22 gCarbs
10 gFat
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 11. The excerpt below is the record exactly as published.
OYSTER COCKTAIL No. 1 12 oysters 1 saltspoon salt 1 teaspoon grated horseradish Dash of red pepper 1 teaspooa tomato catsup 1 teaspoon tabasco 2 tablespoons lemon juice
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