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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
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. One-fourth cup of butter creamed, 1 tablespoon lemon juice, 1 tablespoon parsley, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.