Excellent Sauce for Fish
From Hilda's "where is it?" of recipes, 1891
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
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 73. The excerpt below is the record exactly as published.
a cup of Cream. A little Chilli Vinegar. I teaspoonful of Flour. A little Soy. I teaspoonful Anchovy Essence. A very little Cayenne Pepper. A piece of Butter, the size of a Walnut
Cook this with the app: pantry check, scaling, and the assistant.