pescatariangluten-freedairy-freenut-freesoy-freeshellfish-free
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
415Calories
0 gProtein
1 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories415 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0.3 g
Total Fat47 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat27 g
Cholesterol0 mg
Sodium418 mg
Potassium15 mg
Calcium5.9 mg
Iron0.2 mg
Magnesium1.9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A2.3 mcg
Vitamin E7.1 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline0.9 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 60. The excerpt below is the record exactly as published.
Sauce For Fish. Take ^ pint of Mayonnaise dressing and add to it 4 olives, 1 gherkin, 1 tablespoon of capers, 1 teaspoon of parsley chopped &ae and 1 teaspoon of onion juice
Cook this with the app: pantry check, scaling, and the assistant.