Oyster Cocktails
From Fifty-two Sunday dinners, 1913
This sauce is sufficient for six cocktails.
Presented as published in 1913. 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
80Calories
1 gProtein
21 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein0.8 g
Carbohydrates21 g
Fiber0.7 g
Sugars14 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3065 mg
Potassium340 mg
Calcium37 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A14 mcg
Vitamin E0.8 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate21 mcg
Choline9.4 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 75. The excerpt below is the record exactly as published.
Oyster Cocktails Cream of Almond Soup en Tasse — Bread Sticks Celery Ripe Olives Brace of Ducks — Stuffing Olive Sauce Glazed Sweet Potatoes — "Thorn" Apples Hawaiian Salad Plum Pudding — Brandy Sauce Chocolate Cake Bon Bons — Nuts and Raisins — Fruits Cafe Noir — Water Biscuit — Cheese 4 ^ OYSTER COCKTAILS 1 tablespoon fresh grated horse- 1 tablespoon Worcestershire radish. Sauce. 1 tablespoon vinegar. 3 tablespoons tomato catsup. 2 tablespoons lemon juice. 1 teaspoon salt. Few drops Tobasco Sauce
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Cook this with the app: pantry check, scaling, and the assistant.