Fish Sauce
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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 The new home cook book (1896), page 55. The excerpt below is the record exactly as published.
FISH SAUCE. One-quarter of a pound of fresh butter ; one tablespoon of finely chopped parsley, a little salt and pepper and the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.