Fish Sauce
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
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
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 7. The excerpt below is the record exactly as published.
Fish Sauoe. Put two tablespoonfuls of butter and two ditto of flour into a hot frying pan over the fire and mix them together with a spoon into a smooth paste. Pour over very gradually about a pint of the water
Cook this with the app: pantry check, scaling, and the assistant.