pescatariannut-freeegg-freesoy-freeshellfish-free
Sauce for Fish Balls (Cold)
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
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
16Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.5 g
Carbohydrates2 g
Fiber0.2 g
Sugars1.2 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol2.6 mg
Sodium584 mg
Potassium13 mg
Calcium5.2 mg
Iron0.2 mg
Magnesium5.9 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.5 mcg
Choline1.9 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 4 servings.
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
Cook this with the app: pantry check, scaling, and the assistant.