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Oyster Ketchup
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
92Calories
1 gProtein
12 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein1.5 g
Carbohydrates12 g
Fiber2.8 g
Sugars1.6 g
Total Fat3.4 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium2332 mg
Potassium192 mg
Calcium35 mg
Iron1.8 mg
Magnesium28 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A90 mcg
Vitamin E1.2 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline6.1 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 122. The excerpt below is the record exactly as published.
a pint of unshelled oysters, wash them in their own liquor, and pound them in a mortar ; strain the liquor and add it to the oysters with a pint of sherry ; boil them up, and add one ounce of salt, two drams of pounded mace, and one dram of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.