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Fish Sauce

Name: Fish Sauce
Yield: 1 servings
Ingredients: A half pint of milk and cream mixed; 2 well-beaten eggs; juice of half a lemon; salt; pepper

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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

990Calories

18 gProtein

13 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories990 kcal

Protein18 g

Carbohydrates13 g

Fiber0.2 g

Sugars1.6 g

Total Fat96 g

Saturated Fat53 g

Monounsaturated Fat22 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol623 mg

Sodium193 mg

Potassium426 mg

Calcium208 mg

Iron1.8 mg

Magnesium30 mg

Phosphorus341 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C19 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K6.1 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate57 mcg

Choline297 mg

Caffeine0 mg

Water264 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 19. The excerpt below is the record exactly as published.

Fish Sauce. A half pint of milk and cream mixed, 2 well-beaten eggs, juice of half a lemon, salt and pepper

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