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Cockle Ketchup
From The encyclopædia of practical cookery, 1890
Serves 8
Store in a cool place and use as required.
Presented as published in 1890. 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
21Calories
1 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein1.3 g
Carbohydrates3.2 g
Fiber1.1 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1377 mg
Potassium50 mg
Calcium21 mg
Iron1.6 mg
Magnesium8.3 mg
Phosphorus6.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.9 mcg
Choline0.4 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 396. The excerpt below is the record exactly as published.
Cockle Ketchup. — (1) Pound 2 breakfast-cupfuls of boiled Cockles to a pulp, put this into a lined saucepan with a pint of very strong old ale or sherry, season with loz. of salt, foz. of mace, and 1 drachm of pepper, and set the saucepan on a slow fire to simmer gently for ten minutes. Pass the ketchup through a strainer or cloth, bottle it when cool, and to each bottle add a little brandy
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