Fish Sauce

Item

Title: Fish Sauce
Creator: Mrs. Foljambe; H. Spencer
Date: 1694/1795
Description: A recipe for brewing a sauce using port wine, anchovies, vinegar, horseradish, onion, and herbs and spices.
Transcript: Take a pint of [red] port fifteen Anchovies a Gill of Vinegar a Stick of Horse Radish cut into Slices a large Onion quartered a handful of Parsley a little Thyme two bay leaves a nutmeg rub into small Pieces a few Blades of mace as much beat Pepper as wile lay on a half Crown & 8 or 9 Cloves simmer these altogether till the Anchovies are quite dissolved strain it through a corse Sive & when cold bottle it. It must be well corked & kept in a dry Place shake the Bottle before you [text loss] it. Two Table-Spoonfull to a Quarter of a Pound of [text loss] is the Proportion for the Sauce use no Flower or water in melting the Be[text loss]
Mrs. Foljambes Receipt H Spencer Aug 9th 1785
Subject: See all items with this value port; See all items with this value anchovies; See all items with this value vinegar; See all items with this value horseradish; See all items with this value onions; See all items with this value parsley; See all items with this value thyme; See all items with this value bay (herb); See all items with this value nutmeg; See all items with this value mace (spice); See all items with this value black pepper; See all items with this value cloves; See all items with this value fish sauces
Contributor: Cheston, Jarissa; Le, Vincent; Grimm, Stephanie; Salahuddin, Shafiya
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Item sets: Fairfax Cookbook; Food; Sauces, Syrups, Spreads

Position: 352 (2 views)