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Boiled Fish
From Handbook of practical cookery, 1886
Serves 1
To prepare the sole, wash it well and clean it, but keep on both skins; plunge it into plenty of boiling water in which has been dissolved a little salt. Boil for five minutes, and serve in the same way as cod fish.
Presented as published in 1886. 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
14Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein3.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol12 mg
Sodium7083 mg
Potassium41 mg
Calcium8.1 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus71 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 188. The excerpt below is the record exactly as published.
BOILED FISH — WHITE WINE WHEY. 293 water boils pour it away; cover it again with water, and when it boils pour it away also. Take out the piece of rabbit, melt in the sauce-pan the butter, add the flour, stir both well together, and then pour in by degrees the water and milk. Stir all till boiling ; draw the pan on one side, add the pepper and salt, and simmer slowly for one hour and a quarter. Serve the piece of rabbit on a very hot dish, and pour the sauce round and over. Boiled Fish. — One small sole, or the tail-end of a cod fish, one small table-spoonful of salt
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