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Oyster Salad
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
138Calories
15 gProtein
9 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein15 g
Carbohydrates9.1 g
Fiber0 g
Sugars1.5 g
Total Fat4.4 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol99 mg
Sodium280 mg
Potassium576 mg
Calcium179 mg
Iron11 mg
Magnesium52 mg
Phosphorus256 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline161 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 501. The excerpt below is the record exactly as published.
OYSTER SALAD. Steam one quart of oysters until tender ; take one pint of celery after it is cut fine with a sharp knife, and make a good, rich salad dressing. Put oysters and celery on ice until serving time, drain the celery in a colander and mix lightly before pouring the dressing over them. Gar- nish with leaves of cele
Cook this with the app: pantry check, scaling, and the assistant.