pescatariangluten-freesoy-free
Fish Mayonnaise (Haw Mok Pla)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
24Calories
3 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein3 g
Carbohydrates2.4 g
Fiber0.7 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.6 mg
Sodium17 mg
Potassium92 mg
Calcium38 mg
Iron0.3 mg
Magnesium8.9 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0.5 mg
Vitamin A4.6 mcg
Vitamin E0.9 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline8.8 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 223. The excerpt below is the record exactly as published.
Fillet a small bream, and cut in neat pieces. Put some shred onion in a pan with some coriander and cumin seeds, a clove of garlic, a sliced chilli, a dozen peppercorns, and a little salt ; place the fillets on these with a teacupful of cocoanut milk
Cook this with the app: pantry check, scaling, and the assistant.