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Bream, To Dress
From Cassell's dictionary of cookery, 1892
Serves 1
Can also be stuffed and baked.
Presented as published in 1892. 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
25Calories
5 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein5.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol9.3 mg
Sodium16 mg
Potassium104 mg
Calcium8 mg
Iron0 mg
Magnesium8 mg
Phosphorus50 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0.4 mg
Vitamin A8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline16 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 264. The excerpt below is the record exactly as published.
Bream, To Dress. — This handsome, but not very excellent fish
Cook this with the app: pantry check, scaling, and the assistant.