pescatariangluten-freenut-freesoy-freeshellfish-free
Fish Sauce
From Royal Victoria cook book, 1900
Serves 4
Miss CAMPBELL.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 9. The excerpt below is the record exactly as published.
FISH SAUCE.—Two ounces of butter, } cup of vinegar, 1 teaspoon ground mustard, 1 teaspoon salt, a little pepper. Let this boil, then add 1 cup of milk and yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.