Oyster Salad

Name: Oyster Salad
Ingredients: Drain the liguid from a quart of fresh oysters; two pickled cucumbers cut fine; a quart of celery cut in dice pieces; some seasoning of salt and pepper; Pour over the whole a Mayonnaise dressing

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

588Calories

59 gProtein

43 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories588 kcal

Protein59 g

Carbohydrates43 g

Fiber0 g

Sugars6.2 g

Total Fat18 g

Saturated Fat4.7 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat5.2 g

Cholesterol397 mg

Sodium1321 mg

Potassium2852 mg

Calcium813 mg

Iron46 mg

Magnesium232 mg

Phosphorus1069 mg

Zinc390 mg

Copper28 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A129 mcg

Vitamin E8.4 mg

Vitamin K9.9 mcg

Vitamin B60.6 mg

Vitamin B1287 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.2 mg

Folate69 mcg

Choline645 mg

Caffeine0 mg

Water1351 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 5. The excerpt below is the record exactly as published.

Oyster Salad. Drain the liguid from a quart of fresh oysters. Put them in hot vinegar, enough to cover, place over hot fire. Let them remain until plump, but not cooked, then drop them immediately in cold water, drain off, and mix with them two pickled cucumbers cut fine, also a quart of celery cut in dice pieces, some season- ing of salt and pepper. Mix well with wooden spoon or silver fork. Pour over the whole a Mayonnaise dres- sing

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