pescatariangluten-freedairy-freenut-freesoy-free
Raw Oyster Salad
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
197Calories
15 gProtein
12 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories197 kcal
Protein15 g
Carbohydrates12 g
Fiber0 g
Sugars1.6 g
Total Fat9.2 g
Saturated Fat1.9 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat4.2 g
Cholesterol99 mg
Sodium275 mg
Potassium623 mg
Calcium173 mg
Iron11 mg
Magnesium55 mg
Phosphorus273 mg
Zinc98 mg
Copper7.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.8 mg
Vitamin K35 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate17 mcg
Choline161 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 104. The excerpt below is the record exactly as published.
Raw Oyster Salad One quart of oysters, one head of celery, one head of lettuce. Cut the oysters and celery in small pieces, cover with a mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.