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Brown Stewed Fish
From Mrs. Maclurcan's cookery book, 1899
Serves 6
Presented as published in 1899. 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
295Calories
38 gProtein
32 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories295 kcal
Protein38 g
Carbohydrates32 g
Fiber0.9 g
Sugars30 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol139 mg
Sodium1031 mg
Potassium581 mg
Calcium63 mg
Iron2.1 mg
Magnesium58 mg
Phosphorus877 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C3.7 mg
Vitamin A9.1 mcg
Vitamin E1.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B124.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate9.5 mcg
Choline3.1 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 15. The excerpt below is the record exactly as published.
BEOWN STEWED FISH. 4 lbs. fish 2 large onions ^ lb. ginger bread Water ^ a cup of vinegar ^ lb. treacle
Cook this with the app: pantry check, scaling, and the assistant.