Boiled Fish
From A handbook of home economics, 1912
Presented as published in 1912. 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
62Calories
2 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein1.7 g
Carbohydrates15 g
Fiber2.7 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2340 mg
Potassium233 mg
Calcium43 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate32 mcg
Choline9.4 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 15. The excerpt below is the record exactly as published.
Boiled Fish Wash the fish well in cold water, wipe carefully, and rub with a little salt. Wrap in cheesecloth, tie the ends, and place in fish kettle. Cover with boiling water. Add 1 tsp. salt. Slice of onion. 1 bay leaf. Sprig of parsley
Cook this with the app: pantry check, scaling, and the assistant.