Fish Sauce— Italian

Name: Fish Sauce— Italian
Ingredients: three anchovies; two hard-boiled eggs; three gherkins; a teaspoon of parsley; a teaspoon of onion juice; two raw yolks; a teaspoon of French mustard; salt; paprika; juice of a lemon

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

215Calories

17 gProtein

11 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories215 kcal

Protein17 g

Carbohydrates11 g

Fiber3.2 g

Sugars3.9 g

Total Fat12 g

Saturated Fat3.6 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol383 mg

Sodium627 mg

Potassium353 mg

Calcium110 mg

Iron2.5 mg

Magnesium30 mg

Phosphorus226 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.4 mcg

Vitamin C55 mg

Vitamin A158 mcg

Vitamin E1.6 mg

Vitamin K26 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.6 mg

Folate60 mcg

Choline310 mg

Caffeine0 mg

Water180 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 22. The excerpt below is the record exactly as published.

FISH SAUCE— ITALIAN Mash together until smooth three anchovies and two hard- boiled eggs, chopped ; three gherkins, chopped ; a teaspoon of parsley, chopped to a powder, and a teaspoon of onion juice. Add two raw yolks, a teaspoon of French mustard, salt, paprika and juice of a lemon and beat until smooth. Serve with fried or cold fish. 130. FISH SAUCE— RUSSIAN Freshen two salted anchovies in water; drain and pound to a paste with the yolks of two hard-boiled eggs

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