pescatariangluten-freenut-freesoy-freefish-free
Oyster Salad
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
425Calories
0 gProtein
2 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein0.3 g
Carbohydrates2.3 g
Fiber0 g
Sugars0.2 g
Total Fat50 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat27 g
Omega-30 g
Cholesterol7.9 mg
Sodium644 mg
Potassium173 mg
Calcium34 mg
Iron0.2 mg
Magnesium7.6 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.1 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.4 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 93. The excerpt below is the record exactly as published.
Oyster Salad Let small oysters just come to a boil in their own liquor, skim and strain, season the oysters with three tablespoons of vinegar, one of butter, one-half teaspoon salt, one-eighth teaspoon pepper, and place on ice for two hours. With a sharp knife cut up a pint of celery, using only the tender part, and when ready to serve mix with the oysters, adding about one-half pint of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.