[ Fish Sauce ] Sarah Creighton Wilkins
Date: Late 18th or early 19th century; exact date unknown.
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
A recipe for fish sauce.
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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