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Genoese Sauce for Fish
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for rather more than half a pint of sauce.
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
815Calories
52 gProtein
31 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories815 kcal
Protein52 g
Carbohydrates31 g
Fiber8.8 g
Sugars5.5 g
Total Fat53 g
Saturated Fat4.1 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.2 g
Cholesterol68 mg
Sodium5534 mg
Potassium1492 mg
Calcium301 mg
Iron9.6 mg
Magnesium155 mg
Phosphorus528 mg
Zinc5.5 mg
Copper1.3 mg
Manganese0.9 mg
Vitamin D1.4 mcg
Vitamin C54 mg
Vitamin A45 mcg
Vitamin E3.1 mg
Vitamin K83 mcg
Vitamin B61 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)23 mg
Folate127 mcg
Choline73 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 588. The excerpt below is the record exactly as published.
Genoese Sauce for Pish.— Make half a pint of good brown sauce, thickened with a little flour and butter. Put it into a saucepan, and stir into it a table-spoonful of finely-minced parsley, a table-spoonful of port, twenty di-ops of the essence of anchovies, a dessert-spoonful of walnut ketchup, and as much pounded mace us will stand on a thi-eepenny piec
Cook this with the app: pantry check, scaling, and the assistant.