FISH WITH SAUCE PIQUANT

Name: FISH WITH SAUCE PIQUANT
Ingredients: One tablespoonful butter; One tablespoonful tarragon vinegar; One tablespoonful tomato or walnut catsup; One tablespoonful sherry; Half a small onion, minced fine; Half teaspoonful salt; One pint cold flaked fish; Cayenne pepper at discretion

From The chafing-dish supper, 1894

Presented as published in 1894. 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

320Calories

59 gProtein

9 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories320 kcal

Protein59 g

Carbohydrates8.8 g

Fiber1.3 g

Sugars3.3 g

Total Fat13 g

Saturated Fat0.6 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol249 mg

Sodium2749 mg

Potassium889 mg

Calcium93 mg

Iron1.3 mg

Magnesium86 mg

Phosphorus1371 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C5.6 mg

Vitamin A14 mcg

Vitamin E2.3 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B127.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.2 mg

Folate14 mcg

Choline4.6 mg

Caffeine0 mg

Water504 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 8. The excerpt below is the record exactly as published.

FISH WITH SAUCE PIQUANT. One tablespoonful butter. One tablespoonful tarragon vinegar. One tablespoonful tomato or walnut catsup. (Better than either is cucumber catsup.) One tablespoonful sherry. Half a small onion, minced fine. Half teaspoonful salt. Cayenne pepper at discretion. One pint cold flaked fish

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