Fish Sauce
From The victory cookery book, 1918
Presented as published in 1918. 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
102Calories
7 gProtein
8 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories102 kcal
Protein6.5 g
Carbohydrates8.2 g
Fiber0.1 g
Sugars6 g
Total Fat4.7 g
Saturated Fat2.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium283 mg
Potassium288 mg
Calcium185 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus161 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate8.8 mcg
Choline33 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 12. The excerpt below is the record exactly as published.
Fish Sauce Materials.—1 gill fish stock, 1 gill milk, — 1 teaspoonful corn flour
Cook this with the app: pantry check, scaling, and the assistant.