pescatariannut-freeegg-freesoy-free
White Sauce for Fish
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
725Calories
7 gProtein
39 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein7.4 g
Carbohydrates39 g
Fiber1.8 g
Sugars10 g
Total Fat69 g
Saturated Fat25 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol200 mg
Sodium550 mg
Potassium541 mg
Calcium167 mg
Iron3.4 mg
Magnesium61 mg
Phosphorus173 mg
Zinc1 mg
Copper0.1 mg
Manganese3.4 mg
Vitamin D0.1 mcg
Vitamin C1.4 mg
Vitamin A9.8 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate47 mcg
Choline22 mg
Caffeine0 mg
Water547 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2266. The excerpt below is the record exactly as published.
White Sauce for Pish.— Slince two anchovies, and put them into a delicately clean saucepan with a glassful of light wiue, a glass- ful of vinegar, and an onion stuck with one clove. Simmer all gently together till the anchovies are dissolved, then straia the liquor. Mix a dessert - spoonful of flour smoothly with a slice of fresh butter in a saucepan ; add the strained liquor and a quarter of a pint of milk or cream. Stir the sauce over a gentle fire for a few miautes tiU it thickens, but do not let it boil. Serve in a tureen. Or mix half an ounce of butter in a saucepan with an ounce of flour ; stir ia half a pint of cream or milk, two table-spoonfuls of mushroom ketchup, a tea- spoonful of essence of anchovy, and a little cayenne
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