Boiled Blue Fish
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
108Calories
6 gProtein
8 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein6.3 g
Carbohydrates7.9 g
Fiber0.1 g
Sugars0.6 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol187 mg
Sodium77 mg
Potassium68 mg
Calcium39 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate22 mcg
Choline147 mg
Caffeine0 mg
Water511 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 83. The excerpt below is the record exactly as published.
Boiled Blue Fish. Potatoes. Lettuce. Bread and ( Butter. Cherry Pie. Cheese. S Supper. — Asparagus on Toast. Bread and Butter. Strawberries. $ Cake. Tea. S Boiled Blue Fish.— Simmer the fish in salted boiling water, C just enough to cover, allowing ten minutes for each pound. Skim \ occasionally. When the skin is cracked it is done. Sauce.— WiXTi. \ tablespoonful of corn starch to a paste. Add to it a pint of water 5 in which the fish has been boiled, boil, flavor with lemon juice, 5 catsup, salt and pepper. Garnish the fish with sprigs of parsley J and slices of hard boiled eggs
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