Oyster Cocktail Sauce

Name: Oyster Cocktail Sauce
Ingredients: One-third cup tomato catsup; 1 tablespoon Worchestershire sauce; 3 drops tabasco sauce; 1 tablespoon lemon juice; 1 tablespoon horesradish; 1 tablespoon chopped celery; Salt to taste

From Anson County cook book, 1928

Presented as published in 1928. 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

116Calories

1 gProtein

31 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories116 kcal

Protein1.2 g

Carbohydrates31 g

Fiber0.8 g

Sugars22 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1097 mg

Potassium469 mg

Calcium46 mg

Iron1.2 mg

Magnesium20 mg

Phosphorus42 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A24 mcg

Vitamin E1.3 mg

Vitamin K3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate21 mcg

Choline13 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 2. The excerpt below is the record exactly as published.

Oyster Cocktail Sauce One-third cup tomato catsup 1 tablespoon Worchestershire sauce 3 drops tabasco sauce 1 tablespoon lemon juice 1 tablespoon horesradish 1 tablespoon chopped celery Salt to taste

Cook this with the app: pantry check, scaling, and the assistant.