Boiled Bass

Name: Boiled Bass
Ingredients: Put enough water in the pot for the fish to swim in; half a cap of vinegar; a teaspoonful of salt; an onion; a dozen black peppers; a blade of mace

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 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

82Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories82 kcal

Protein1.7 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2342 mg

Potassium222 mg

Calcium43 mg

Iron0.4 mg

Magnesium16 mg

Phosphorus48 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water247 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 18. The excerpt below is the record exactly as published.

BOILED BASS. Put enough water in the pot for the fish to swim in, easily. Add half a cap of vinegar, a teaspoonfol of salt, an onion, a dozen black peppers, and a blade of mace

Cook this with the app: pantry check, scaling, and the assistant.