Caveached Fish
From The "Queen" cookery books: Pickles and Preserves, 1902
Salmon is particularly good but requires a day or two in the pickle.
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
138Calories
5 gProtein
34 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein4.6 g
Carbohydrates34 g
Fiber11 g
Sugars6.6 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium25 mg
Potassium603 mg
Calcium178 mg
Iron3.4 mg
Magnesium71 mg
Phosphorus89 mg
Zinc0.7 mg
Copper0.4 mg
Manganese6.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A7.2 mcg
Vitamin E0.7 mg
Vitamin K49 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate34 mcg
Choline14 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 83. The excerpt below is the record exactly as published.
Caveached Fish. — Cut the fish into slices, fillets, or pieces, as is most convenient, sprinkle them with pepper and salt (using white pepper for delicate fish), then fry these in oil. When cooked, drain, and put them aside to cool. Boil some vinegai (sufficient to cover the fish well), with enough white peppercorns, a few cloves, a blade or so of mace, and salt to flavour the vinegar well. Allow this to become cold, then pour to it a gill of oil ; now pack the fish in a jar with very thinly sliced onion
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