Oyster Salad
From The Raleigh cook book, 1907
Ingredients are vague; adjust to taste.
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
69Calories
3 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories69 kcal
Protein2.8 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium44 mg
Potassium439 mg
Calcium129 mg
Iron2.4 mg
Magnesium47 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water41 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 12. The excerpt below is the record exactly as published.
Oyster Salad. Salt, pepper and vinegar. When cold, add as much celery, and. use salad dressing
Cook this with the app: pantry check, scaling, and the assistant.