Oyster Ketchup (Expensive)

Name: Oyster Ketchup (Expensive)
Ingredients: fifty oysters; half a pound of anchovies; one pint and a half of chablis; half a lemon sliced; one quarter of the peel; cloves; mace; half a nutmeg; one ounce of shalots

From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888

This is rather extravagant but gives a delicious aroma to gravies and sauces.

Presented as published in 1888. 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

2368Calories

210 gProtein

92 gCarbs

65 gFat

Full nutrition (33 nutrients)

Calories2368 kcal

Protein210 g

Carbohydrates92 g

Fiber4.1 g

Sugars25 g

Total Fat65 g

Saturated Fat17 g

Monounsaturated Fat15 g

Polyunsaturated Fat19 g

Cholesterol1193 mg

Sodium10486 mg

Potassium5742 mg

Calcium2111 mg

Iron128 mg

Magnesium685 mg

Phosphorus3134 mg

Zinc989 mg

Copper72 mg

Manganese8.5 mg

Vitamin D3.9 mcg

Vitamin C59 mg

Vitamin A353 mcg

Vitamin E29 mg

Vitamin K52 mcg

Vitamin B61.7 mg

Vitamin B12221 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)69 mg

Folate220 mcg

Choline1822 mg

Caffeine0 mg

Water3014 g

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

Oyster Ketchup (Expensive). Open fifty oysters and preserve all their liquor ; add to them half a pound of anchovies, one pint and a half of chablis, and half a lemon sliced, and one quarter of the peel. Let this boil gently for half an hour, then strain it through muslin, add to it cloves and mace, a pinch of each, and half a nut- meg ; let it boil a quarter of an hour more, then add to it one ounce of shalots

Cook this with the app: pantry check, scaling, and the assistant.