gluten-freedairy-freenut-free
Oyster Cocktail No. 2
From The Institute cook book, 1913
Serves 2
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 tablespoon tomato catsup
- 1 tablespoon lemon juice
- 1/2 saltspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 saltspoon salt
- 5 drops tabasco
Method
Put three oysters in each glass.
Make a sauce of the other ingredients and pour over the oysters.
Nutrition per serving
195Calories
19 gProtein
16 gCarbs
6 gFat
Estimated from matched ingredients across 2 servings.
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. 2 12 oysters 1 tablespoon tomato catsup 1 tablespoon lemon juice Vz saltspoon paprika 1 tablespoon Worcestershire sauce 1 saltspoon salt 5 drops tabasco
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