Oyster Ketchup (White)
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Resin the corks.
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
190Calories
22 gProtein
10 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein22 g
Carbohydrates10 g
Fiber1.2 g
Sugars1.7 g
Total Fat6.7 g
Saturated Fat1.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol120 mg
Sodium1093 mg
Potassium587 mg
Calcium224 mg
Iron13 mg
Magnesium70 mg
Phosphorus309 mg
Zinc98 mg
Copper7.2 mg
Manganese1.4 mg
Vitamin D0.4 mcg
Vitamin C2 mg
Vitamin A36 mcg
Vitamin E3 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate22 mcg
Choline182 mg
Caffeine0 mg
Water238 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 (White). Take half a pint of fresh oysters, beard them, and boil them gently in their own liquor until all the goodness is drawn out of them. Strain them and put the liquid into a stewpan with half a pint of sherry, six anchovies, a teaspoonful of lemon-juice, and a dozen peppercorns. Let them simmer for half an hour, then strain. Now add two shalots, and boil again for a quarter of an hour, let it get cold, add a teaspoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.