Boiled Fish

Name: Boiled Fish
Ingredients: 2 lbs. of fish; one or two slices of onion; one or two slices of carrot; a little vinegar or lemon juice; about a pint of water

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

596Calories

114 gProtein

21 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories596 kcal

Protein114 g

Carbohydrates21 g

Fiber4.3 g

Sugars9.6 g

Total Fat4.1 g

Saturated Fat1.2 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol417 mg

Sodium3078 mg

Potassium1878 mg

Calcium239 mg

Iron2.5 mg

Magnesium179 mg

Phosphorus2642 mg

Zinc3.2 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D1.8 mcg

Vitamin C21 mg

Vitamin A528 mcg

Vitamin E4.9 mg

Vitamin K8.5 mcg

Vitamin B60.9 mg

Vitamin B1215 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.7 mg

Folate43 mcg

Choline15 mg

Caffeine0 mg

Water1461 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 10. The excerpt below is the record exactly as published.

Boiled Fish. Cod, salmon, turbot, halibut, trout, or any other kind of fish suitable for boiling, can be cooked successfully with water in a paper-bag. After cleaning, trimming, and wiping the fish thoroughly, butter the inside of an “Express” paper-bag of suitable size, then put in the fish, with one or two slices of onion and carrot, a little vinegar or lemon juice, and enough salted water to well moisten the fish. Allow about a pint of water to 2 lbs. of fish

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