Baked Fish with Vinegar and Butter
From The Common sense recipe book, 1898
Serve with parsley butter.
Presented as published in 1898. 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
2226Calories
58 gProtein
0 gCarbs
217 gFat
Full nutrition (34 nutrients)
Calories2226 kcal
Protein58 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat217 g
Saturated Fat130 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat9.5 g
Omega-30 g
Cholesterol864 mg
Sodium1581 mg
Potassium784 mg
Calcium84 mg
Iron1.4 mg
Magnesium80 mg
Phosphorus1351 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C5.9 mg
Vitamin A33 mcg
Vitamin E2.4 mg
Vitamin K73 mcg
Vitamin B60.3 mg
Vitamin B127.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate6.7 mcg
Choline0.6 mg
Caffeine0 mg
Water528 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 16. The excerpt below is the record exactly as published.
salt, one drachm of cayenne pepper and one blade of mace in powder. Break five ounces of butter into small pieces and spread over it, then put it into a moderate oven and let it bake:twenty minutes. No water must be put to it, but a glass of sherry may be added, if chosen, though we think the fish is more delicious without it. After the fish is dished, the gravy must be thickened with a little flour and butter, and poured over it. TO BAK EeMACKE REL Clean the fish, cut off the heads, take out and wash the roes, and then put them again into the fish; powder the fish lightly within and without with a mixture of salt, pepper and finely- chopped parsley; arrange them neatly in a baking dish. Pour over them a quarter of a pint of vinegar and half a pint of clarified butter
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