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Oysters, Ketchup of (another way)

Name: Oysters, Ketchup of (another way)
Yield: 4 servings
Ingredients: half a pint of freshly-shelled oysters; half a pint of sherry; a drachm of mace; half a drachm of pepper; half an ounce of salt

From Cassell's dictionary of cookery, 1892

Serves 4

Useful for flavoring sauces when fresh oysters are not available.

Presented as published in 1892. 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

67Calories

1 gProtein

9 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories67 kcal

Protein1 g

Carbohydrates8.9 g

Fiber2.1 g

Sugars0.9 g

Total Fat2.1 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium1749 mg

Potassium123 mg

Calcium36 mg

Iron1.4 mg

Magnesium21 mg

Phosphorus21 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C1.3 mg

Vitamin A3.3 mcg

Vitamin E0 mg

Vitamin K5.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate5.9 mcg

Choline3.3 mg

Caffeine0 mg

Water53 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1066. The excerpt below is the record exactly as published.

Oysters, Ketchup of (another way).— Take half a pint of freshly-shelled oysters, clean them well, carefully removing the eye and the gut, and pound them in a mortar to a smooth paste. Add half a pint of sherry, a drachm of mace, half a drachm of pepper, and half an ounce of salt

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