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Boiled Gray Mullet
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
29Calories
5 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein4.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol12 mg
Sodium16 mg
Potassium89 mg
Calcium10 mg
Iron0.3 mg
Magnesium7.3 mg
Phosphorus55 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.3 mg
Vitamin A9.3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate2.3 mcg
Choline18 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 560. The excerpt below is the record exactly as published.
Boiled Gray Mullet. — Clean a Gray Mullet, and put it in a fish kettle with sufficient salted water
Cook this with the app: pantry check, scaling, and the assistant.