Oyster Cocktails
From Raleigh recipe book, 1925
Presented as published in 1925. 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
184Calories
15 gProtein
21 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein15 g
Carbohydrates21 g
Fiber0.6 g
Sugars12 g
Total Fat4.4 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol99 mg
Sodium834 mg
Potassium602 mg
Calcium170 mg
Iron12 mg
Magnesium55 mg
Phosphorus263 mg
Zinc98 mg
Copper7.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A47 mcg
Vitamin E2.9 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate25 mcg
Choline168 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 9. The excerpt below is the record exactly as published.
OYSTER COCKTAILS Put into a champagne tumbler 2 tablespoons of catsup, 1 tablespoon chili sauce, 1 teaspoon lemon juice, 1 teaspoon vinegar, V2 teaspoon grated horseradish, 1 teaspoon Worcestershire sauce, 3 drops of tabasco sauce, salt to taste and enough oysters to fill the glass. Crushed ice on top
Cook this with the app: pantry check, scaling, and the assistant.