pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Oyster Salad
From Around-the-world cook book, 1913
Serves 4
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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories1.2 kcal
Protein0 g
Carbohydrates0.2 g
Total Fat0 g
Sodium6.8 mg
Potassium19 mg
Calcium3.3 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water6.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 57. The excerpt below is the record exactly as published.
OYSTER SALAD Oysters, Vinegar, Cloves and allspice, 165 SALADS AROUND-THE-WORLD COOK BOOK Salt and pepper, Lettuce leaves and cut celery. The oysters should be cooked in their own liquid, till they ruffle. Take them from the fire, and lay them in vinegar, in which has been mixed, salt, cloves (whole), and allspice. When cold, put them on lettuce leaves (four oysters to each), and allowing 2 tablespoons of cut celery to each 4 oysters
Cook this with the app: pantry check, scaling, and the assistant.