Boiled White Fish
From Berridge House recipe book, 1910
For salmon, allow 10 minutes per lb.
Presented as published in 1910. 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
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.4 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7000 mg
Potassium2 mg
Calcium6.1 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 5. The excerpt below is the record exactly as published.
Boiled White Fish Wash the fish thoroughly, using a little salt to remove any dark skin or blood. Tie into a good shape. Place on drainer. Have a pan of boiling water (sufficient to cover). Draw it to the side, add salt (one tablespoonful to the quart), and two tablespoonsful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.