Boiled Fish
From Practical West African cookery, 1910
Do not leave the fish in the water after cooking.
Presented as published in 1910. 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
771Calories
168 gProtein
1 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein168 g
Carbohydrates0.9 g
Fiber0.5 g
Sugars0 g
Total Fat5.7 g
Saturated Fat1.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol626 mg
Sodium11532 mg
Potassium2191 mg
Calcium236 mg
Iron4.8 mg
Magnesium223 mg
Phosphorus3869 mg
Zinc4.3 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2.7 mcg
Vitamin C0.7 mg
Vitamin A43 mcg
Vitamin E6.8 mg
Vitamin K24 mcg
Vitamin B60.9 mg
Vitamin B1222 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9 mg
Folate3.8 mcg
Choline0.6 mg
Caffeine0 mg
Water1208 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 23. The excerpt below is the record exactly as published.
Boiled Fish. (I). 3 to 4 lbs. fish. 1 tablespoonful salt. 4 native peppers (berkono) . (2 tablespoonfuls vinegar, a bunch of parsley, a tea- spoonful of dried thy
Cook this with the app: pantry check, scaling, and the assistant.