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Boiled White Fish

Name: Boiled White Fish
Yield: 1 servings
Ingredients: to one fish put two tablespoonfuls salt; For sauce, use a piece of butter the size of an egg; one tablespoonful of flour; one-half pint of boiling water

From Dora's cook book, 1888

Serves 1

Presented as published in 1888. 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

275Calories

11 gProtein

44 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories275 kcal

Protein11 g

Carbohydrates44 g

Fiber2.6 g

Sugars0.4 g

Total Fat6 g

Saturated Fat1.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol186 mg

Sodium14607 mg

Potassium146 mg

Calcium190 mg

Iron17 mg

Magnesium23 mg

Phosphorus141 mg

Zinc1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.5 mg

Folate100 mcg

Choline153 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 4. The excerpt below is the record exactly as published.

BOILED WHITE FISH. Lay the fish open; put it in a dripping pan with the back down; nearly cover with water; to one fish put two tablespoonfuls salt, cover lightly and simmer (not boil) one half hour ; dress with gravy, butter and pepper ; garnish with sliced eggs. For sauce, use a piece of butter the size of an egg, one tablespoonful of flour, one-half pint of boiling water

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