Boiled Fish and Sauce

Name: Boiled Fish and Sauce
Ingredients: White fish; I J a lemon; 3 or 4 yolks of eggs; and 1 white; Parsley and seasoning

From The Samaritan cookery book, 1903

Presented as published in 1903. 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

301Calories

26 gProtein

6 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories301 kcal

Protein26 g

Carbohydrates6.1 g

Fiber1.4 g

Sugars2 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium285 mg

Potassium345 mg

Calcium125 mg

Iron3.8 mg

Magnesium28 mg

Phosphorus404 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C27 mg

Vitamin A321 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate100 mcg

Choline591 mg

Caffeine0 mg

Water197 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 80. The excerpt below is the record exactly as published.

BOILED FISH AND SAUCE. White fish. I J a lemon. 3 or 4 yolks of eggs and 1 white. | Parsley and seasoning

Cook this with the app: pantry check, scaling, and the assistant.