Oyster Salad

Name: Oyster Salad
Ingredients: a dozen California or Blue Point oysters; a dash of Tabasco sauce; a little lemon juice; a pinch of salt; a bed of lettuce leaves

From High living, 1904

Presented as published in 1904. 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

125Calories

5 gProtein

27 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories125 kcal

Protein4.8 g

Carbohydrates27 g

Fiber0.3 g

Sugars2.5 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium98 mg

Potassium937 mg

Calcium91 mg

Iron0.3 mg

Magnesium44 mg

Phosphorus123 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K123 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)1.4 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water665 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 27. The excerpt below is the record exactly as published.

OYSTER SALAD — Choose fine, ripe tomatoes, skin and take out centers. Fill with a dozen California or Blue Point oysters, some finely chopped celery, a dash of Tabasco sauce, a little lemon juice, and a pinch of salt. Place each tomato on a bed of lettuce leaves

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