pescatariangluten-freedairy-freenut-freesoy-free
Oyster Salad
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
128Calories
14 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories128 kcal
Protein14 g
Carbohydrates7.1 g
Fiber0 g
Sugars1.5 g
Total Fat4.3 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol99 mg
Sodium221 mg
Potassium413 mg
Calcium151 mg
Iron11 mg
Magnesium46 mg
Phosphorus243 mg
Zinc97 mg
Copper7.1 mg
Manganese0.7 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
Water230 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 77. The excerpt below is the record exactly as published.
Oyster Salad. — Take a quart of oysters and one large bunch of celery. Mix and cover with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.