Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one teaspoon of grated horseradish
- one tablespoon of to- mato catsup
- one tablespoon of white wine vinegar
- one-half teaspoon of salt
- one-fourth teaspoon of white pepper
- one table- spoon of lemon juice
- twelve glasses
- six oysters in each glass
Directions
One teaspoon of grated horseradish, one tablespoon of to- mato catsup, one tablespoon of white wine vinegar, one table- spoon of lemon juice, one-half teaspoon of salt, one-fourth teaspoon of white pepper, a little less of paprika. This makes enough for twelve glasses. Place six oysters in each glass and pour over, and leave twenty minutes or more in a very cold place before serving. — Mrs. Dan Bradley, Manistee, Mich.