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Oyster Catsup
From Original White House Cookbook, 1887
Serves 4
Seal the corks tightly.
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
103Calories
7 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein7.5 g
Carbohydrates7.9 g
Fiber0.2 g
Sugars1.9 g
Total Fat2.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Cholesterol50 mg
Sodium2225 mg
Potassium281 mg
Calcium84 mg
Iron6.1 mg
Magnesium31 mg
Phosphorus134 mg
Zinc49 mg
Copper3.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A28 mcg
Vitamin E1.2 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate10 mcg
Choline84 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 111. The excerpt below is the record exactly as published.
OYSTER CATSUP. One pint of oyster meats, one teacupful of sherry, a tablespoonful of salt, a teaspoonful of cayenne pepper, the same of powdered mace, a gill of cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.