Walnut Fish Sauce
From Delicate dishes, 1896
Presented as published in 1896. 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 Delicate dishes (1896), page 10. The excerpt below is the record exactly as published.
WALNUT FISH SAUCE. Work into a cup of nice butter as much lemon juice as it will take. When creamy add ^ teacupful of chopped pickled walnuts or pickled cucumbers with a little minced parsley
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