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Sauce for Fish
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
135Calories
3 gProtein
1 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein3.2 g
Carbohydrates1.4 g
Fiber0 g
Sugars1.2 g
Total Fat13 g
Saturated Fat1.6 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol93 mg
Sodium70 mg
Potassium44 mg
Calcium14 mg
Iron0.3 mg
Magnesium3.2 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0.2 mg
Vitamin A38 mcg
Vitamin E3.8 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline74 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 19. The excerpt below is the record exactly as published.
Sauce for Fish. Take the yolks of 2 hard boiled eggs, well pulverized, add mixed mustard, pepper, salt and 3 tablespoons of salad oil and 3 table- 3 84 KENTUCKY BECEIFT BOOK« spoons of vinegar and 1 tablespoon of tomato catsup
Cook this with the app: pantry check, scaling, and the assistant.