pescatariangluten-freenut-freesoy-freeshellfish-free
Fish Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Can be served cold with crab flakes.
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 17. The excerpt below is the record exactly as published.
FISH SAUCES 47 Sharp Sauce (for Baked Fish). Yolk of one egg. 1 tablespoon vinegar. 1 tablespoon anchovy. 3 tablespoons cream. Yi oz. butter. Salt. Melt the butter. As soon as it boils add the cream, yolk, vinegar, anchovy and salt. Do not let it boil again, only warm up by the fire. Mrs. Campbell, Fish Sauce. Put butter size of an egg in a saucepan and add 1 table- spoon Worcestershire sauce, 3 tablespoons tomato catsup (Oyster Cocktail), IJ/2 tablespoon tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.