Boiled Fish
From Manual for army cooks, 1896
Serve with a hot fish sauce.
Presented as published in 1896. 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
1281Calories
279 gProtein
0 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories1281 kcal
Protein279 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat9.3 g
Saturated Fat2.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol1043 mg
Sodium21552 mg
Potassium3633 mg
Calcium352 mg
Iron5.1 mg
Magnesium366 mg
Phosphorus6443 mg
Zinc7.1 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E11 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B1237 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)15 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2023 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 26. The excerpt below is the record exactly as published.
BOILED FISH. Put the fish into enough boiling water to cover it about an inch, with two tablespoonfuls of salt and four tablespoonfuls of vinegar to a piece of fish of about five pounds weight
Cook this with the app: pantry check, scaling, and the assistant.