pescatariangluten-freedairy-freenut-freesoy-free
Oyster Salad
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
591Calories
18 gProtein
13 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories591 kcal
Protein18 g
Carbohydrates13 g
Fiber0 g
Sugars2 g
Total Fat52 g
Saturated Fat7.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat29 g
Cholesterol120 mg
Sodium571 mg
Potassium685 mg
Calcium202 mg
Iron14 mg
Magnesium64 mg
Phosphorus335 mg
Zinc118 mg
Copper8.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E9.6 mg
Vitamin K49 mcg
Vitamin B60.2 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate21 mcg
Choline195 mg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 165. The excerpt below is the record exactly as published.
Oyster Salad. — Boil two dozen oys- ters in their own liquor for five min- utes, drain, and stand on ice till very cold. Arrange crisp lettuce leaves in a salad-bowl, put the oysters on them, pour over a teacupful of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.