pescatariangluten-freenut-freeegg-freesoy-free
Bream Grilled
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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
13Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein2.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol4.6 mg
Sodium8 mg
Potassium52 mg
Calcium4 mg
Iron0 mg
Magnesium4 mg
Phosphorus25 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0.2 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline8.1 mg
Caffeine0 mg
Water9.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 48. The excerpt below is the record exactly as published.
Bream Grilled. Take a sharp knife and score the bream down the back ; rub in a little pepper and salt ; butter a gridiron, and grill the fish at a moderate temperature, or wrap it in buttered paper
Cook this with the app: pantry check, scaling, and the assistant.