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Oyster Salad
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
583Calories
28 gProtein
14 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories583 kcal
Protein28 g
Carbohydrates14 g
Fiber0 g
Sugars3.2 g
Total Fat45 g
Saturated Fat8.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat22 g
Cholesterol198 mg
Sodium708 mg
Potassium783 mg
Calcium296 mg
Iron23 mg
Magnesium90 mg
Phosphorus488 mg
Zinc195 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A71 mcg
Vitamin E9.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate35 mcg
Choline323 mg
Caffeine0 mg
Water453 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 187. The excerpt below is the record exactly as published.
Oyster Salad. — Steam or parboil one pint of oysters. Drain, cool, and marinate them with a French dressi^ig. Serve with cresses., celery^ or lettuce., and a Maj'onnaise dressin
Cook this with the app: pantry check, scaling, and the assistant.