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Ketchup (Oyster)
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
138Calories
2 gProtein
17 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein2.2 g
Carbohydrates17 g
Fiber4.2 g
Sugars2.5 g
Total Fat5.1 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium3498 mg
Potassium288 mg
Calcium53 mg
Iron2.7 mg
Magnesium42 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A135 mcg
Vitamin E1.9 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline9.1 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 122. The excerpt below is the record exactly as published.
KETCHUP (OYSTER). — Take a pint of unshelled oysters, wash them in their own liquor, and pound them in a mortar ; strain the liquor and add it to the oysters with a pint of sherry ; boil them up, and add one ounce of salt, two drams of pounded mace, and one dram of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.