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Boiled Bass
From Miss Corson's practical American cookery and household management, 1885
Serves 1
When eggs are high-priced, use only two; boil them hard, chop them, and sprinkle on top of the fish.
Presented as published in 1885. 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
494Calories
43 gProtein
3 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories494 kcal
Protein43 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.4 g
Total Fat33 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.5 g
Cholesterol1136 mg
Sodium14388 mg
Potassium470 mg
Calcium179 mg
Iron4.1 mg
Magnesium38 mg
Phosphorus566 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D6.6 mcg
Vitamin C0.5 mg
Vitamin A455 mcg
Vitamin E3.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B123.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.5 mg
Folate136 mcg
Choline882 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 119. The excerpt below is the record exactly as published.
BOILED BASS. Have the fish carefully scaled, and the entrails removed at the gills ; wash it in cold water, and put it into a saucepan with sufficient cold water to cover it, and two tablespoonfuls of salt ; set the saucepan over the fire, and let its contents reach the boiling-point, and boil slowly for about five min- utes ; then try to pull out one of the fins ; if it separates readily from the body, take the fish out of the water without breaking it, lay it on a napkin folded on a platter, surround it with half a dozen hard-boiled eggs
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Cook this with the app: pantry check, scaling, and the assistant.