pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Oyster Salad
From The national course in home economics, 1917
Serves 4
Recipe by Mrs. J. M. Booth.
Presented as published in 1917. 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
81Calories
9 gProtein
5 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories81 kcal
Protein8.7 g
Carbohydrates4.7 g
Fiber0 g
Sugars0.9 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol60 mg
Sodium2572 mg
Potassium288 mg
Calcium100 mg
Iron6.9 mg
Magnesium29 mg
Phosphorus150 mg
Zinc59 mg
Copper4.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E1.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B1213 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate11 mcg
Choline98 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 143. The excerpt below is the record exactly as published.
OYSTER SALAD. Put two heads of celery cut into tiny pieces, into a saucepan with a little tender cabbage. Pour over enough boiling water to cover, salt and boil for five minutes. Take out and put the strained liquor from one dozen oysters into a saucepan, boil and skim, add a little vinegar and salt. Put in the oysters and cook slowly for a few minutes until done, take out and turn them into a basin to cool; add a little oil
Cook this with the app: pantry check, scaling, and the assistant.