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Boiled Muskallonge
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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
78Calories
2 gProtein
20 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein2.1 g
Carbohydrates20 g
Fiber6.3 g
Sugars4.7 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium32 mg
Potassium312 mg
Calcium96 mg
Iron1.8 mg
Magnesium39 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.1 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A2.1 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline12 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 222. The excerpt below is the record exactly as published.
Boiled Muskallonge. The muskallonge is fish like the pick- erel. It is convenient sometimes to have another name even for the same fish fcr the purjDOses of a bill of fare. Mark off the fish in individual portions. Have the water ready boiling, put in a bay leaf, an onion and 4 cloves and salt and piece of lemon if at hand, drop in the fish, boil gently at the side of the range not over half an hour. Serve wi^h egg sauce or other kinds suitable for boiled fish, and a spoonful of potato
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