Oysters, American Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve fresh oysters with the prepared sauce.
Presented as published in 1896. 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
49Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein1 g
Carbohydrates6.4 g
Fiber1.5 g
Sugars2.4 g
Total Fat0.1 g
Saturated Fat0.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium2340 mg
Potassium110 mg
Calcium26 mg
Iron0.7 mg
Magnesium9.7 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A4.4 mcg
Vitamin E0 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline3.5 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 47. The excerpt below is the record exactly as published.
Oysters, American Style. Place in a sauce bowl one heaped teaspoonful of salt, three-fourths teaspoonful of very finely ground white pepper, one medium sized fine, sound, well peeled shallot, one heaped teaspoonful of chives, and one-half teaspoonful of parsley, all very finely chopped. Mix lightly together, and then pour in one teaspoonful of olive oil, six drops of Tobasco sauce, one saltspoonful of Worcestershire sauce, and lastly one gill (or five and one-half tablespoonfuls) of good vinegar
Cook this with the app: pantry check, scaling, and the assistant.