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Title
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Fish Sauce
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Creator
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Mrs. Foljambe
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H. Spencer
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Date
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en
1694/1795
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Description
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A recipe for brewing a sauce using port wine, anchovies, vinegar, horseradish, onion, and herbs and spices.
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Transcript
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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
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Contributor
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Cheston, Jarissa
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Le, Vincent
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en
Grimm, Stephanie
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en
Salahuddin, Shafiya
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
