Oyster Cocktails
From Anson County cook book, 1928
Recipe by Mrs. H. B. Covington.
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
48Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein3 g
Carbohydrates7.4 g
Fiber0.1 g
Sugars4.6 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol20 mg
Sodium265 mg
Potassium173 mg
Calcium38 mg
Iron2.6 mg
Magnesium12 mg
Phosphorus56 mg
Zinc20 mg
Copper1.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A11 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6.5 mcg
Choline35 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 3. The excerpt below is the record exactly as published.
OYSTER COCKTAILS Select fine oysters. Pick and wash. Cut grape fruit halves, remove pulp and fill with crushed ice. In the center place half a lemon with pulp removed and fill with the following; dressing: 1 tablespoon tomato catsup 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 5 drops tabasco sauce
Cook this with the app: pantry check, scaling, and the assistant.