Brodetto of Fish

Name: Brodetto of Fish
Ingredients: some salad oil; some slices of onion; some parsley; claret, or instead of claret some vinegar and water; pepper; salt; some slices of bread

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

261Calories

4 gProtein

29 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories261 kcal

Protein4.5 g

Carbohydrates29 g

Fiber3.2 g

Sugars8 g

Total Fat15 g

Saturated Fat1.3 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol0 mg

Sodium149 mg

Potassium254 mg

Calcium98 mg

Iron1.3 mg

Magnesium23 mg

Phosphorus77 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E4.7 mg

Vitamin K1.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water144 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Brodetto of Fish. Put some salad oil and some slices of onion into a saucepan, let the onion become a nice colour, then add some parsley and claret, or instead of claret some vinegar and water, and when it boils up add different kinds of fish. Season with pepper and salt, and let the whole simmer gently till done. Toast some slices of bread

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