White Fish Sauce

Name: White Fish Sauce
Ingredients: Take a little strong gravy; A blade of mace; Half a teaspoonful of anchovy sauce; Cream; The yolks of two eggs

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

144Calories

13 gProtein

1 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories144 kcal

Protein13 g

Carbohydrates0.8 g

Fiber0 g

Sugars0.5 g

Total Fat9.5 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium397 mg

Potassium147 mg

Calcium57 mg

Iron1.8 mg

Magnesium18 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate49 mcg

Choline294 mg

Caffeine0 mg

Water79 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 23. The excerpt below is the record exactly as published.

WHITE FISH SAUCE Ingredients Gravy. A blade of mace. Half a teaspoonful of anchovy Cream. sauce. The yolks of two eggs. Take a little strong gravy

Cook this with the app: pantry check, scaling, and the assistant.