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Oyster Catsup
From The new practical housekeeping, 1890
Serves 8
Presented as published in 1890. 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
84Calories
4 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein4.3 g
Carbohydrates7.2 g
Fiber2.1 g
Sugars0.9 g
Total Fat3.6 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.9 g
Cholesterol25 mg
Sodium937 mg
Potassium232 mg
Calcium62 mg
Iron4.1 mg
Magnesium29 mg
Phosphorus81 mg
Zinc25 mg
Copper1.9 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A76 mcg
Vitamin E1.5 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B125.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate12 mcg
Choline42 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 89. The excerpt below is the record exactly as published.
Oyster Catsup. — Procure oysters very fresh and open sufficient to fill pint measure ; save the liquor and scald the oysters in it with one pint good cider, strain the oysters and put them in a mortar with a tablespoon salt, one drachm cayenne, and two drachms pounded mace
Cook this with the app: pantry check, scaling, and the assistant.