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Oyster Catsup
From Miss Corson's practical American cookery and household management, 1885
Serves 20
Used as a table-sauce and for flavoring.
Presented as published in 1885. 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
161Calories
14 gProtein
8 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein14 g
Carbohydrates7.5 g
Fiber0.3 g
Sugars1.6 g
Total Fat4.7 g
Saturated Fat1.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.4 g
Cholesterol100 mg
Sodium1614 mg
Potassium397 mg
Calcium152 mg
Iron12 mg
Magnesium47 mg
Phosphorus245 mg
Zinc98 mg
Copper7.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A33 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate19 mcg
Choline163 mg
Caffeine0 mg
Alcohol3.7 g
Water231 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 146. The excerpt below is the record exactly as published.
OYSTER CATSUP. Remove all pieces of shell from a hundred large, fresh oysters ; put them into a mortar with four tablespoonfuls of salt, one ounce of powdered mace, and one saltspoonful of cayenne-pepper, and pound them to a smooth paste ; put this paste over the fire with an equal quantity by measure of white wine ; let it heat slowly, and then boil for five minutes ; then rub the catsup through a fine sieve, boil it again for five minutes, skimming it quite clear; cool the catsup after the second boiling, add to it a glass of brandy
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