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Boiled Red Snapper
From Kirmess cook book, 1907
Serves 4
Serve with Hollandaise or any suitable sauce.
Presented as published in 1907. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5.1 kcal
Protein0.7 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2 mg
Sodium3502 mg
Potassium23 mg
Calcium3.3 mg
Iron0 mg
Magnesium1.5 mg
Phosphorus8.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline0.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 28. The excerpt below is the record exactly as published.
a fresh red snapper which will weigh about five or six pounds. Wash it in cold water. Have as much water in the kettle as will cover your fish. Add vinegar, salt, and lemon juice. To four parts of water add one and a half tablespoons of lemon juice, two tablespoons of salt, and one tablespoon of vinegar
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