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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
Method
Nutrition per serving
329Calories
35 gProtein
22 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein35 g
Carbohydrates22 g
Fiber0.6 g
Sugars6.1 g
Total Fat10 g
Saturated Fat2.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol240 mg
Sodium10312 mg
Potassium1057 mg
Calcium368 mg
Iron28 mg
Magnesium116 mg
Phosphorus595 mg
Zinc236 mg
Copper17 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A83 mcg
Vitamin E5.2 mg
Vitamin K6.2 mcg
Vitamin B60.3 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.9 mg
Folate63 mcg
Choline393 mg
Caffeine0 mg
Water598 g
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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