Fish Sauce
From Culinary jottings, 1885
Can be prepared early and kept warm.
Presented as published in 1885. 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
394Calories
21 gProtein
71 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories394 kcal
Protein21 g
Carbohydrates71 g
Fiber6.7 g
Sugars1.2 g
Total Fat6.5 g
Saturated Fat2.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.3 g
Cholesterol7.1 mg
Sodium44 mg
Potassium282 mg
Calcium37 mg
Iron2.5 mg
Magnesium11 mg
Phosphorus95 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A1.3 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate77 mcg
Choline19 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 243. The excerpt below is the record exactly as published.
Put into a sauce-pan a coffee-cupful of the clove of garlic, and a table-spoonful of mushrooms, all finely chopped up ; when this has been on the fire a few minutes, add a table-spoonful of flour, stir it well, and pour in a glass of chablis, sauterne, or hock, with half a pint of gravy ; add a dessert- spoonful of finely minced thyme, marjoram, parsley, and lime peel, all mixed together, a pinch of sugar, with salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.