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Boiled Fish
From The Toronto Cook Book, 1915
Serves 4
To boil roes, wash and wipe, put inside the fish or boil separately wrapped in cloth.
Presented as published in 1915. 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
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6.2 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.9 mg
Sodium3521 mg
Potassium11 mg
Calcium4 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus18 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 123. The excerpt below is the record exactly as published.
Boiled Fish Put the flesh into enough boiling water to cover it about an inch, with two tablespoons of salt and four tablespoons of vinegar to a piece of fish of about five pounds weight
Cook this with the app: pantry check, scaling, and the assistant.