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Oyster Cocktail with Sherry

Name: Oyster Cocktail with Sherry
Yield: 1 servings
Ingredients: six oysters; one tablespoon of sherry; a dash of salt; two small, plain crackers

From The home cook book, 1905

Serves 1

Presented as published in 1905. 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

190Calories

18 gProtein

13 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories190 kcal

Protein18 g

Carbohydrates13 g

Fiber0.1 g

Sugars2.2 g

Total Fat6.6 g

Saturated Fat1.6 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat2.2 g

Cholesterol120 mg

Sodium360 mg

Potassium502 mg

Calcium186 mg

Iron14 mg

Magnesium57 mg

Phosphorus307 mg

Zinc118 mg

Copper8.6 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E2.7 mg

Vitamin K3.4 mcg

Vitamin B60.1 mg

Vitamin B1226 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3 mg

Folate27 mcg

Choline197 mg

Caffeine0 mg

Water280 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 11. The excerpt below is the record exactly as published.

OYSTER COCKTAIL WITH SHERRY Be sure the glass is cold before beginning. Put in the glass six oysters, and over them a dash of salt, then pour one tablespoon of sherry over the oysters, measuring the wine carefully. Serve with two small, plain crackers

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