I am researching Prohibition and a search for “cocktails” in the San Francisco Chronicle turned up a story from 1920 on the origin of the “oyster cocktail” that I think is what today we call “cocktail sauce” that is used more on the shrimp cocktail. (I am a 30+ year vegetarian so I could be wrong it though!)
I just noted the part about Angostura Bitters and ketchup – see the second image. If you give that recipe a try… let me know how it goes.
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