pescatariannut-freeegg-freesoy-freeshellfish-free
Sauce for Fish Balls (Cold)
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
150Calories
4 gProtein
27 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories150 kcal
Protein3.7 g
Carbohydrates27 g
Fiber2 g
Sugars4.7 g
Total Fat6.5 g
Saturated Fat0.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Cholesterol10 mg
Sodium2604 mg
Potassium83 mg
Calcium96 mg
Iron8.7 mg
Magnesium31 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.1 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate46 mcg
Choline11 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 119. The excerpt below is the record exactly as published.
Sauce for Fish BaUs (Cold). 2 teaspoonf uls dry mustard. 1 teaspoonful salt. 1 teaspoonful sugar. 1 teaspoonful flour. 1 teaspoonful soft butter. 2 tablespoonfuls vinegar. Mix in the order given, in a granite saucepan ; add half a cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.