pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Boiled Trout
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Delicious dish.
Presented as published in 1885. 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
24Calories
3 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein2.9 g
Carbohydrates1.1 g
Fiber0.4 g
Sugars0.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.4 mg
Sodium6.8 mg
Potassium65 mg
Calcium5 mg
Iron0.1 mg
Magnesium5.6 mg
Phosphorus36 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C3.4 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate6.3 mcg
Choline10 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 124. The excerpt below is the record exactly as published.
BOILED TROUT. Small trout wrapped in a napkin, boiled in salted water, and served with green peas
Cook this with the app: pantry check, scaling, and the assistant.