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Fish Sauce No. 2
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. 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
207Calories
0 gProtein
2 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein0.3 g
Carbohydrates2.4 g
Fiber0 g
Sugars1.8 g
Total Fat22 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium81 mg
Potassium31 mg
Calcium9.5 mg
Iron0 mg
Magnesium1.9 mg
Phosphorus9.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A186 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline6.1 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 99. The excerpt below is the record exactly as published.
FISH SAUCE. No. 2. Half a cupful of melted butter, half a cupful of vinegar, two table- spoonfuls of tomato catsup, salt, and a tablespoonful of made mustard
Cook this with the app: pantry check, scaling, and the assistant.