Fish Sauce
From The household (of the Detroit free press), 1886
Serves 4
Less lemon juice may be used if preferred.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 374. The excerpt below is the record exactly as published.
FISH SAUCE. One quarter of a pound of fresh butter, one tablespoonful of finely chopped parsley, a little salt and pepper and the juice of two lemons. Cream the butter ; mix all well together, adding at the least a teaspoon- ful of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.