pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Oyster Catsup
From The household cook book, 1902
Serves 8
Presented as published in 1902. 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
71Calories
7 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein7.1 g
Carbohydrates3.7 g
Fiber0.1 g
Sugars0.8 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol50 mg
Sodium981 mg
Potassium201 mg
Calcium76 mg
Iron5.8 mg
Magnesium23 mg
Phosphorus123 mg
Zinc49 mg
Copper3.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A22 mcg
Vitamin E1.1 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B1211 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate9.1 mcg
Choline81 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 407. The excerpt below is the record exactly as published.
OYSTER CATSUP.— Chop 1 quart of oysters^ put them in a porcelain kettle with their liquor and 1 cup vinegar; bring to a boil, skim off the scum as it rises, and boil 3 or 4 minutes; strain through coarse flannel or a hair sieve, return the liquor to the fire and add 1 tablespoon salt, and 1 teaspoon each
Cook this with the app: pantry check, scaling, and the assistant.