pescatariangluten-freenut-freesoy-free
Oyster Salad
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
413Calories
22 gProtein
10 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein22 g
Carbohydrates9.7 g
Fiber0.1 g
Sugars1.8 g
Total Fat36 g
Saturated Fat15 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol361 mg
Sodium312 mg
Potassium526 mg
Calcium227 mg
Iron13 mg
Magnesium58 mg
Phosphorus382 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A112 mcg
Vitamin E2.6 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate41 mcg
Choline308 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 114. The excerpt below is the record exactly as published.
Oyster Salad. One solid pint of oysters with this dressing : Beat 2 eggs light. Add to them ^ cup of cream, y^ cup of vinegar, ^ teaspoon mus- tard, % teaspoon celery seed, and salt, 1 tablespoon of butter, a dash of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.