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Broiled Salt Fish
From The household cook book, 1902
Serves 2
Time to broil is about 10 to 12 minutes.
Presented as published in 1902. 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
7Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7 kcal
Protein1.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.8 mg
Sodium54 mg
Potassium20 mg
Calcium11 mg
Iron0 mg
Magnesium5 mg
Phosphorus36 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 38. The excerpt below is the record exactly as published.
BKOILED SALT FISH. Use any salt fish, and either soak it in cold water 24 hours, changing it 2 or 3 times, or if in a hurry use warm water and soak it a short time, changing the water and parboiling it slightly. When wanted for use, drain, dry, and broil briskly. Season with pepper, a little salt if needed, and pour on melted butter
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