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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
Method
Nutrition per serving
195Calories
19 gProtein
16 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein19 g
Carbohydrates16 g
Fiber2.6 g
Sugars5.4 g
Total Fat6.4 g
Saturated Fat1.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol120 mg
Sodium5685 mg
Potassium787 mg
Calcium212 mg
Iron16 mg
Magnesium75 mg
Phosphorus333 mg
Zinc118 mg
Copper8.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A247 mcg
Vitamin E4.5 mg
Vitamin K8.5 mcg
Vitamin B60.3 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate28 mcg
Choline200 mg
Caffeine0 mg
Water346 g
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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