Fish Sauce— Russian

Name: Fish Sauce— Russian
Ingredients: two salted anchovies; the yolks of two hard-boiled eggs; two teaspoons of French mustard; the yolk of an egg; two tablespoons of vinegar; six of sweet oil; salt; paprika; half a cup of smoked salmon

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

474Calories

42 gProtein

2 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories474 kcal

Protein42 g

Carbohydrates1.9 g

Fiber0.5 g

Sugars1.3 g

Total Fat32 g

Saturated Fat6.2 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.5 g

Omega-30.7 g

Cholesterol453 mg

Sodium596 mg

Potassium634 mg

Calcium88 mg

Iron2 mg

Magnesium51 mg

Phosphorus477 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A150 mcg

Vitamin E2.3 mg

Vitamin K1.4 mcg

Vitamin B60.1 mg

Vitamin B127.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.7 mg

Folate46 mcg

Choline301 mg

Caffeine0 mg

Water203 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— RUSSIAN Freshen two salted anchovies in water; drain and pound to a paste with the yolks of two hard-boiled eggs ; add two teaspoons of French mustard and the yolk of an egg; then beat in two tablespoons of vinegar and six of sweet oil. Season with salt and paprika, then add half a cup of smoked salmon

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