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Oyster Cocktails
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.9 kcal
Protein0.1 g
Carbohydrates2.4 g
Fiber0.1 g
Sugars1.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium401 mg
Potassium54 mg
Calcium7.4 mg
Iron0.3 mg
Magnesium2.2 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.8 mcg
Choline0.9 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 21. The excerpt below is the record exactly as published.
OYSTER COCKTAILS Mrs. Mary Webb 2 dozen small oysters, 1 tablespoon horseradish, ^ teaspoon tabasco sauce, 1 tablespoon of vinegar, 1 tablespoon of Worcestershire sauce, 1 tablespoon tomato catsup, •J teaspoon of salt
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