Fish Sauce

Name: Fish Sauce
Ingredients: One pint white wine; one pint olive oil; one-half pint water; six sliced onions; six sliced tomatoes; two or three laurel leaves; some whole peppers; five whole cloves

From Council cook book, 1908

This sauce is rich but delicious.

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

1132Calories

26 gProtein

188 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories1132 kcal

Protein26 g

Carbohydrates188 g

Fiber52 g

Sugars58 g

Total Fat8.2 g

Saturated Fat70 g

Monounsaturated Fat303 g

Polyunsaturated Fat42 g

Omega-33.1 g

Cholesterol0 mg

Sodium164 mg

Potassium4286 mg

Calcium793 mg

Iron15 mg

Magnesium367 mg

Phosphorus581 mg

Zinc4.3 mg

Copper1.9 mg

Manganese27 mg

Vitamin D0 mcg

Vitamin C166 mg

Vitamin A331 mcg

Vitamin E7.1 mg

Vitamin K219 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.6 mg

Folate302 mcg

Choline121 mg

Caffeine0 mg

Water2139 g

As published

This recipe was extracted from Council cook book (1908), page 10. The excerpt below is the record exactly as published.

Fish Sauce (very rich, but delicious). One pint white wine, one pint olive oil, one-half pint water, six sliced onions, six sliced tomatoes (or canned)., tw6 or three laurel leaves, some whole peppers, five whole cloves

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