Fish Sauce Broth
From Culinary jottings, 1885
This broth can be used for re-cooking fish.
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
83Calories
3 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories83 kcal
Protein3 g
Carbohydrates19 g
Fiber3.2 g
Sugars8.6 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol3.4 mg
Sodium199 mg
Potassium373 mg
Calcium79 mg
Iron1 mg
Magnesium25 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C26 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate40 mcg
Choline15 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 96. The excerpt below is the record exactly as published.
a few pepper corns, a sliced sweet onion, a bit of celery, a piece of lime peel, and an anchovy
Cook this with the app: pantry check, scaling, and the assistant.