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Broiled Fish
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
17Calories
4 gProtein
0 gCarbs
4 gFat
Full nutrition (29 nutrients)
Calories17 kcal
Protein3.7 g
Carbohydrates0 g
Total Fat3.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol24 mg
Sodium100 mg
Potassium49 mg
Calcium5.1 mg
Iron0.1 mg
Magnesium4.9 mg
Phosphorus86 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water27 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 453. The excerpt below is the record exactly as published.
Broiled Fish. White fish is more easily digested than dark fish, and therefore always should be selected for an invalid. Broiling is to be preferred to all other methods of cooking. Have a piece of the thick part of the fish, free of skin and bones ; season it with salt, and dredge it lightly with flour; rub the bars of a double-broiler with butter, and place the fish between them. If the fish be three-quarters of an inch thick, broil it over clear coals for twelve minutes. Slip it on to a warm dish, and spread butter over it. A piece of fish four inches long and three wide will require a generous teaspoonful of butter
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