Bluefish Salad
From Left-overs made palatable, 1902
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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6.1 kcal
Protein0.1 g
Carbohydrates0.8 g
Fiber0.3 g
Sugars0 g
Total Fat0 g
Saturated Fat8.4 g
Monounsaturated Fat38 g
Polyunsaturated Fat4.9 g
Omega-30.4 g
Cholesterol0 mg
Sodium1167 mg
Potassium1.4 mg
Calcium4.7 mg
Iron0.2 mg
Magnesium1.2 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 49. The excerpt below is the record exactly as published.
BLUEFISH SALAD 3 cups cold flaked bluefish £ teaspoon salt £ teaspoon white pepper J cup olive oil . . . • 1 tablespoon vinegar
Cook this with the app: pantry check, scaling, and the assistant.