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Oyster Salad
From Atlanta women's club cook book, 1921
Serves 4
Recipe contributed by Mrs. C. E. Cresse.
Presented as published in 1921. 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
168Calories
18 gProtein
13 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories168 kcal
Protein18 g
Carbohydrates13 g
Fiber1.4 g
Sugars3.1 g
Total Fat5.3 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.6 g
Cholesterol120 mg
Sodium2681 mg
Potassium538 mg
Calcium192 mg
Iron14 mg
Magnesium58 mg
Phosphorus299 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A40 mcg
Vitamin E2.6 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate27 mcg
Choline198 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 29. The excerpt below is the record exactly as published.
OYSTER SALAD. 1 pt. water. 1 tbls. vinegar. 2 slices lemon. A dash of salt. 2 cloves. 2 or 3 dozen oysters
Cook this with the app: pantry check, scaling, and the assistant.