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Boiled Fish
From The complete cook book, 1900
Serves 6
Serve with lemon slices and parsley; fried oysters make a good accompaniment.
Presented as published in 1900. 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
41Calories
1 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein0.9 g
Carbohydrates8.3 g
Fiber2.9 g
Sugars2.1 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2383 mg
Potassium186 mg
Calcium69 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A168 mcg
Vitamin E0.6 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline5.2 mg
Caffeine0 mg
Water548 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 22. The excerpt below is the record exactly as published.
Add to three quarts of water one onion, one stalk of celery, two slices of carrot, two tablespoonfuls of salt, a dozen peppercorns, six cloves, a large bay leaf, three- quarters of a cupful of vinegar, and a bouquet of sweet herbs tied in a piece of cheese cloth. Boil, covered, for half an hour before putting in the fish, A five-pound fish should cook in half an hour. Shrimp, oyster and lobster sauces are much used for boiled fish
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