Oyster Salad

Name: Oyster Salad
Ingredients: three dozen oysters; three hard boiled eggs; the center of two heads of cabbage; a few anchovies; last the mayonnaise

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

2993Calories

123 gProtein

165 gCarbs

200 gFat

Full nutrition (34 nutrients)

Calories2993 kcal

Protein123 g

Carbohydrates165 g

Fiber0 g

Sugars12 g

Total Fat200 g

Saturated Fat34 g

Monounsaturated Fat42 g

Polyunsaturated Fat108 g

Omega-312 g

Cholesterol816 mg

Sodium3369 mg

Potassium6600 mg

Calcium1841 mg

Iron85 mg

Magnesium579 mg

Phosphorus2287 mg

Zinc712 mg

Copper52 mg

Manganese9.8 mg

Vitamin D0.5 mcg

Vitamin C725 mg

Vitamin A270 mcg

Vitamin E23 mg

Vitamin K1448 mcg

Vitamin B63.1 mg

Vitamin B12158 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)17 mg

Folate138 mcg

Choline1249 mg

Caffeine0 mg

Water3306 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 21. The excerpt below is the record exactly as published.

OYSTER SALAD. Boil three dozen oysters five minutes in a little water, drain and cool, chop three hard boiled eggs, the center of two heads of cabbage, a few anchovies

Cook this with the app: pantry check, scaling, and the assistant.