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Oyster Salad

Name: Oyster Salad
Yield: 10 servings
Ingredients: Half gallon each fresh oysters; celery cut into dice; yolks of four hard-boiled eggs; a raw egg whipped; two large spoons melted butter; two tea-spoons of salt; two tea-spoons of black pepper; two tea-spoons of made mustard; one tea-cup vinegar; two pickled cucumbers cut fine

From Buckeye cookery, 1892

Serves 10

Recipe attributed to Mrs. Col. G. S. Park, Parkville, Mo.

Presented as published in 1892. 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

173Calories

15 gProtein

8 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories173 kcal

Protein15 g

Carbohydrates7.6 g

Fiber0.1 g

Sugars1.5 g

Total Fat8.3 g

Saturated Fat3.1 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol178 mg

Sodium681 mg

Potassium450 mg

Calcium146 mg

Iron9.5 mg

Magnesium45 mg

Phosphorus251 mg

Zinc78 mg

Copper5.7 mg

Manganese0.7 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A82 mcg

Vitamin E2 mg

Vitamin K13 mcg

Vitamin B60.1 mg

Vitamin B1218 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.9 mg

Folate25 mcg

Choline203 mg

Caffeine0 mg

Water269 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 166. The excerpt below is the record exactly as published.

vysTER SALAD. Half gallon each fresh oysters and celery cut into dice, yolks of four hard-boiled eggs, a raw egg whipped, two large spoons melted — butter, two tea-spoons each of salt, black pepper and made mustard, one tea-cup vinegar, two pickled cucumbers cut fine

Cook this with the app: pantry check, scaling, and the assistant.