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Boiled Fish
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
172Calories
37 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein37 g
Carbohydrates0.5 g
Fiber0.3 g
Sugars0.1 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol139 mg
Sodium4245 mg
Potassium531 mg
Calcium59 mg
Iron1.2 mg
Magnesium53 mg
Phosphorus864 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C11 mg
Vitamin A44 mcg
Vitamin E1.5 mg
Vitamin K137 mcg
Vitamin B60.2 mg
Vitamin B124.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate13 mcg
Choline1.1 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 417. The excerpt below is the record exactly as published.
a piece of fish weighing about 21b. and put it into cold water for an hour to steep ; then take it out, put it into an oval pan with boiling water and a large handful of salt, and place the pan on the fire to boil ; then let it simmer for ten minutes, skimming frequently. Take out the fish, put it on a drainer, dish it upon a napkin, surround it with parsley, and serve with melted butter or oyster sauce
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