gluten-freenut-freeegg-freesoy-free
Broiled Fish
From The century cook book, 1894
Serves 1
Most prefer broiled fish without sauce, but tomato, capers, anchovy, Old Zealand, or Tartare sauce are optional.
Presented as published in 1894. 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
84Calories
7 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein6.9 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat6.1 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol28 mg
Sodium247 mg
Potassium93 mg
Calcium6.7 mg
Iron0.1 mg
Magnesium8.2 mg
Phosphorus134 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.9 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 16. The excerpt below is the record exactly as published.
Broiled Fish. All small fish, that is those weighing from one- ^^^ half to three pounds, are suitable Flounders. for broiling. Blue fish, cod, mack- erel, trout, whitefish, perch, bass, pike, and pickerel are all excellent when broiled. Cleanse the fish, split- ting down the back, wash and wipe dry, cut- ting off the fins with a pair of shears. Have a The Pike ^vire broiler, rub the wires with a pieceof bacon or a little fat, to prevent stick- ing, put the fish in the broiler, and turn the inside to the fire first. As the cooking progresses sprinkle with a little salt and if the fish is of a dry variety put on a little melted butter from time to time
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