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Oyster Salad
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
176Calories
9 gProtein
15 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein9.2 g
Carbohydrates15 g
Fiber0.8 g
Sugars9.4 g
Total Fat9.2 g
Saturated Fat4.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol72 mg
Sodium673 mg
Potassium409 mg
Calcium118 mg
Iron6.5 mg
Magnesium38 mg
Phosphorus168 mg
Zinc49 mg
Copper3.6 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C14 mg
Vitamin A127 mcg
Vitamin E1.5 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate17 mcg
Choline90 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 126. The excerpt below is the record exactly as published.
Oyster Salad. Parboil one pint of oj^sters, drain, chill, and remove the tough muscles. Use three grape-fruits cut in halves with small pointed knife, making the edges of each half in points. Kemove the pulp, and drain on sieve. Add the grape-fruit pulp to oysters, and season with four tablespoons of tomato catsup, ten drops of Tabasco sauce, two tablespoons of lemon juice, one tablespoon of grated horseradish, one-half cup of whipped cream, one teaspoon of powdered sugar
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