Fish Sauce

[ Fish Sauce ] Sarah Creighton Wilkins

Contributors
Contributor Role
Compiler
Contributor Name
Sarah Creighton Wilkins

Date: Late 18th or early 19th century; exact date unknown.

Publication Format
Manuscript

Type
Food

Ingredients
essence of anchovies
soy
vinegar
cloves
shallots
cayenne pepper
butter

Places
Halifax
Nova Scotia

Source: Manuscript Notebook of Sarah Creighton Wilkins
Institution: Nova Scotia Archives | Source Origin: MacDonald Family Fonds | Reference: MG 1 No. 1 / Microfilm Reel 10,618

Description

A recipe for fish sauce.


Images
Transcription

Fish Sauce

Essence of anchovies best Soy of each
¾ of an once a pint 6 Table spoonfuls
of Vinegar 4 Cloves of Shallot ½ an once
Cayan pepper first beat The Shallot well
in a clean Mortar, then add the Soy
& essence of anchovies after they are 
thoroughly mixt let it be straind 
through a linnen bag or Cloth & add
the Cayan pepper. 4 Table spoonfuls
of the above to a moderate sized
Butter Boat of very good melted Butter
makes excellent Fish Sauce  
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