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Boiled Fish

Name: Boiled Fish
Yield: 4 servings
Ingredients: the fish; a teaspoon of salt; a tablespoon of vinegar; a slice of onion; a bay leaf; a sprig of parsley

From The Institute cook book, 1913

Serves 4

Serve with rich sauces like drawn butter or Hollandaise.

Presented as published in 1913. 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

20Calories

1 gProtein

4 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories20 kcal

Protein1.2 g

Carbohydrates3.6 g

Fiber0.7 g

Sugars1.6 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol2.9 mg

Sodium606 mg

Potassium68 mg

Calcium12 mg

Iron0.2 mg

Magnesium5.2 mg

Phosphorus29 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C3.5 mg

Vitamin A2.7 mcg

Vitamin E0 mg

Vitamin K8.4 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate8.1 mcg

Choline2.4 mg

Caffeine0 mg

Water43 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 21. The excerpt below is the record exactly as published.

BOILED FISH Wipe the fish carefully and if fresh, sprinkle thoroughly with salt. Wrap it in a piece of cheesecloth to hold the fish together and to prevent the scum from clinging to the fish, and place it in a kettle of boiling water, adding a teaspoon of salt and a tablespoon of vinegar to every two quarts of water, also a slice of onion, a bay SO Planned tor b VTO'EY Family of Four T JLOXl leaf and a sprig of parsley

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