Fish Sauce

Name: Fish Sauce
Ingredients: Two spoonfuls of water; one of vinegar; two or three slices of an onion; 2 anchovies; some horseradish

From An old-world recipe book, 1908

Good for white meats and fish.

Presented as published in 1908. 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

130Calories

3 gProtein

30 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories130 kcal

Protein3.5 g

Carbohydrates30 g

Fiber5.6 g

Sugars14 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium76 mg

Potassium475 mg

Calcium79 mg

Iron0.7 mg

Magnesium34 mg

Phosphorus92 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.4 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate66 mcg

Choline19 mg

Caffeine0 mg

Water324 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 14. The excerpt below is the record exactly as published.

Fish Sauce Two spoonfuls of water, one of vinegar, two or three slices of an onion, 2 anchovies, some horseradish

Cook this with the app: pantry check, scaling, and the assistant.