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Cold Boiled Fish a La Vinaigrette
From The New century cook book, 1899
Serves 4
A nice dish for tea or lunch in summer.
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
117Calories
6 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories117 kcal
Protein6.5 g
Carbohydrates16 g
Fiber1.9 g
Sugars2.3 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol96 mg
Sodium117 mg
Potassium538 mg
Calcium50 mg
Iron1 mg
Magnesium31 mg
Phosphorus121 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C15 mg
Vitamin A64 mcg
Vitamin E0.3 mg
Vitamin K134 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate58 mcg
Choline79 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 21. The excerpt below is the record exactly as published.
Cold Boiled Fish a La Vinaigrette. Take the skin and bones out and place in the centre of a dish, have two cold hard boiled eggs cut fine, sprinkle the fish with this and garnish with small lettuce leaves, water cresses or cold boiled potatoes and beets, cut in slices, with here and there a sprig of parsley
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