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Oyster Cocktails
From Kirmess cook book, 1907
Serves 3
This quantity is sufficient for three people.
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
13Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein0.6 g
Carbohydrates2.4 g
Fiber0.3 g
Sugars1.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium327 mg
Potassium82 mg
Calcium7.1 mg
Iron0.6 mg
Magnesium6.2 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A36 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2 mcg
Choline1 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 35. The excerpt below is the record exactly as published.
OYSTER COCKTAILS. Mrs. 0. K. Dickinson. Have very small oysters, very cold, and free from 90 KIRMESS COOK BOOK. bits of shell. One tablespoonful of lemon juice, one tablespoonful of tomato catsup, half a teaspoonful of Worcestershire sauce, five drops of Tobasco sauce, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.