pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Boiled White Fish
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
19Calories
4 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein3.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol14 mg
Sodium1267 mg
Potassium49 mg
Calcium6.1 mg
Iron0.1 mg
Magnesium5 mg
Phosphorus86 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 453. The excerpt below is the record exactly as published.
BOILED WHITE FISH — Into the blazer put a slice of white fish nearly large enough to cover the bottom ; pour on enough hot water to cover it, add 1 tablespoon vinegar and | teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.