{"id":3907,"slug":"oyster-cocktails","title":"OYSTER COCKTAILS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 tablespoon fresh grated horseradish.","1 tablespoon vinegar.","2 tablespoons lemon juice.","1 tablespoon Worcestershire Sauce.","3 tablespoons tomato catsup.","1 teaspoon salt.","Few drops Tobasco Sauce."],"ingredients_norm":["fresh grated horseradish","vinegar","lemon juice","worcestershire sauce","tomato catsup","salt","few drops tobasco sauce"],"steps":["Mix ingredients in the order given.","Chill thoroughly and pour over oyster cocktails.","Place six small oysters in each cocktail glass, add sauce and serve very cold.","Oyster Cocktails may be served very attractively in tomato cups."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"This sauce is sufficient for six cocktails.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:160","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"93629eb2572be4e60766680d93a445ef7b511a8756fb639a213ee7b8e8104f43","created_at":"2026-08-02T15:46:54Z","updated_at":"2026-08-02T15:46:54Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/oyster-cocktails"}