Caveach Fish

Name: Caveach Fish
Ingredients: some large fish, such as cod or salmon; salt; pepper; spice; some vinegar; a few shallots; peppercorns; a bay leaf; blade of mace; a little salad oil

From A handbook of fish cookery, 1897

Keeps for months.

Presented as published in 1897. 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

24Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories24 kcal

Protein0.8 g

Carbohydrates5.7 g

Fiber1.2 g

Sugars2.4 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium3.8 mg

Potassium108 mg

Calcium17 mg

Iron0.6 mg

Magnesium7.6 mg

Phosphorus19 mg

Zinc0.1 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C2.6 mg

Vitamin A1.7 mcg

Vitamin E0 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate11 mcg

Choline3.4 mg

Caffeine0 mg

Water24 g

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 8. The excerpt below is the record exactly as published.

Caveach Fish. — Clean some large fish, such as cod or salmon, then cut them into slices. Rub each slice with salt, pepper and spice, and fry in boiling fat till lightly 28 TESTED RECIPES. browned. Let them drain and get quite cold, then lay in deep jars. Boil some vinegar with a few shallots, peppercorns, a bay leaf and blade of mace ; when this is cold fill the jars nearly full with this, pour a little salad oil

Cook this with the app: pantry check, scaling, and the assistant.