Oyster Cocktails
From The Raleigh cook book, 1907
Presented as published in 1907. 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
964Calories
103 gProtein
61 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories964 kcal
Protein103 g
Carbohydrates61 g
Fiber0.6 g
Sugars19 g
Total Fat31 g
Saturated Fat8.6 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat9.6 g
Omega-30 g
Cholesterol720 mg
Sodium2004 mg
Potassium3051 mg
Calcium1092 mg
Iron84 mg
Magnesium334 mg
Phosphorus1767 mg
Zinc708 mg
Copper52 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A241 mcg
Vitamin E16 mg
Vitamin K19 mcg
Vitamin B60.6 mg
Vitamin B12158 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate141 mcg
Choline1175 mg
Caffeine0 mg
Water1657 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 3. The excerpt below is the record exactly as published.
Oyster Cocktails.—36 oysters; 1 tablespoon horseradish; 1 table- spoon Worcestershire sauce; 3 teaspoons lemon juice; 4 teaspoons tomato catsup; 15 drops tobasco sauce; salt to taste
Cook this with the app: pantry check, scaling, and the assistant.