Boiling Fish
From Home cookery, 1898
All fish must be served as hot as possible and must be well drained.
Presented as published in 1898. 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
Sodium14113 mg
Potassium41 mg
Calcium124 mg
Iron0.1 mg
Magnesium39 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0.4 mg
Manganese0.1 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
Water3810 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 17. The excerpt below is the record exactly as published.
BOILING Fish. This method, although a very usual one, is not to be recommended, as much of the nourishment and flavour of the fish is lost. The fish most commonly boiled are cod, haddock, salmon, turbot, brill and mackerel. Of these, cod (fresh), salmon and haddock should be put into hoiliiig water. Turbot, brill and mackerel should be put into cold water, as their skin is more tender than that of the fish that is put into boiling water. All salt fish should be put into cold water. METHOD OF BOILING FiSH, 1. Allow sufficient water to cover ; add two table- spoonfuls of salt and two tablespoonfuls of vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.