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Bass, Boiled
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
29Calories
3 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein2.9 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol8.5 mg
Sodium7009 mg
Potassium115 mg
Calcium27 mg
Iron0.5 mg
Magnesium7.9 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.4 mcg
Choline2.6 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 125. The excerpt below is the record exactly as published.
Bass, Boiled. — Clean the fish, mak- ing the opening as small as possible. Put it in a fish-kettle with water enough to cover the fish, add the juice of a large lemon, and two table-spoon- fuls of sal
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