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Bass Boiled
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
49Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein2.1 g
Carbohydrates8.5 g
Fiber1.7 g
Sugars3.9 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol4.3 mg
Sodium1768 mg
Potassium181 mg
Calcium30 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A127 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline5.9 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 152. The excerpt below is the record exactly as published.
Bass^ Boiled. — Place a well-cleaned bass of 6 pounds on a drainer in a fish kettle, cover with cold water ; add 1 tablespoonful salt to every quart of water ; add % cupful white vinegar, 2 onions, a small carrot
Cook this with the app: pantry check, scaling, and the assistant.