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Crimped Skate with Burnt Butter
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
18Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein2.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol7.1 mg
Sodium10 mg
Potassium25 mg
Calcium2.5 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate0.5 mcg
Choline8.2 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 118. The excerpt below is the record exactly as published.
rimped Skate witli Surnt Butter. Boil the skate in water, with vinegar and salt added, and a few slices of onions. Only let it just boil up. When done, serve it with burnt butter made thus : — Boil two good spoon- fuls of vinegar, with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.