pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Oyster Catsup
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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
104Calories
10 gProtein
6 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories104 kcal
Protein9.5 g
Carbohydrates5.6 g
Fiber0.2 g
Sugars1.4 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Cholesterol66 mg
Sodium1311 mg
Potassium325 mg
Calcium105 mg
Iron7.9 mg
Magnesium35 mg
Phosphorus168 mg
Zinc65 mg
Copper4.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A29 mcg
Vitamin E1.5 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate12 mcg
Choline108 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 33. The excerpt below is the record exactly as published.
OYSTER CATSUP. One quart of oysters, one tablespoonful salt, one teaspoonful of cayenne pepper, one teaspoonful of mace, two teacups of cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.