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Boiled Gray Mullet in Jelly
From The encyclopaedia of practical cookery, 1892
Serves 6
Garnish with parsley.
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
212Calories
6 gProtein
55 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein6.1 g
Carbohydrates55 g
Fiber13 g
Sugars32 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol2 mg
Sodium35 mg
Potassium856 mg
Calcium174 mg
Iron1.6 mg
Magnesium50 mg
Phosphorus94 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C253 mg
Vitamin A33 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate113 mcg
Choline39 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 6 servings.
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 in Jelly. — Scale and wash a Gray Mullet weighing about 51b., put it in a fish-kettle. pour over enough water to cover, and add two onions with a few cloves stuck in them, a little allspice, the juice of For details respecting Culinary Processes, Utensils, Sauces, < he., referred to, see under their special heads. 954 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Mullet — continued. six sweet and three bitter oranges, also of a dozen lemons, ayd 1 wineglassful of sherry. Put the kettle over the fire, and boil the fish gently until done. Take it out with a strainer and put it upside-down into a deep dish ; then add loz. of isinglass
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Cook this with the app: pantry check, scaling, and the assistant.