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Fish Sauce without Butter

Name: Fish Sauce without Butter
Yield: 1 servings
Ingredients: a table-spoonful of horse-radish; an onion; four cloves; two blades of mace; half a pint of water; a quarter of a pint of good vinegar; a tea-spoonful of salt; half the quantity of black pepper; the beaten yolks of three eggs

From Cassell's dictionary of cookery, 1892

Serves 1

Time to boil the sauce, half an hour; to thicken with eggs, five minutes.

Presented as published in 1892. 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

591Calories

25 gProtein

54 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories591 kcal

Protein25 g

Carbohydrates54 g

Fiber20 g

Sugars7.4 g

Total Fat33 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol558 mg

Sodium2657 mg

Potassium882 mg

Calcium392 mg

Iron12 mg

Magnesium172 mg

Phosphorus423 mg

Zinc3.8 mg

Copper1.5 mg

Manganese13 mg

Vitamin D3 mcg

Vitamin C22 mg

Vitamin A262 mcg

Vitamin E3.4 mg

Vitamin K31 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)1.3 mg

Folate142 mcg

Choline458 mg

Caffeine0 mg

Water604 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 520. The excerpt below is the record exactly as published.

ish Sauce, without Butter.— Boil down a table-spoonful of horse-radish, an onion, four cloves, and two blades of mace pounded, in half a pint of water and a quarter of a pint of good vinegar. When the onion is soft, mince it with a couple of anchovies, and stir it into the sauce, adding a tea-spoonful of salt, and half the quantity of black pepper. Mix the beaten yolks of thi-ee egg

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