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Oyster Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
674Calories
10 gProtein
87 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein10 g
Carbohydrates87 g
Fiber2.7 g
Sugars9.7 g
Total Fat32 g
Saturated Fat6.6 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat15 g
Omega-31.8 g
Cholesterol0 mg
Sodium895 mg
Potassium605 mg
Calcium236 mg
Iron4.9 mg
Magnesium53 mg
Phosphorus354 mg
Zinc1.1 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A0 mcg
Vitamin E3.6 mg
Vitamin K215 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate109 mcg
Choline11 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 44. The excerpt below is the record exactly as published.
OYSTER SALAD. Miss Merle Mahaffey. One cup of cabbage chopped fine, one cup of rolled crackers, one cup of cove oysters, salt and pepper to taste and mix with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.