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Dressing for Boiled Fish
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
50Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein1.8 g
Carbohydrates12 g
Fiber2.6 g
Sugars7.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1004 mg
Potassium393 mg
Calcium23 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A62 mcg
Vitamin E1 mg
Vitamin K28 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate27 mcg
Choline13 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 9. The excerpt below is the record exactly as published.
tablespoons chopped capers, Vz onion grated. Mix 1 hour before using. DRESSING FOR BOILED FISH-— Mrs. R. E. Nell. 6 raw tomatoes or % can; strain thAjugh a colander; add. 3 table- spoons chopped capers, 1 large picklei cucumber, andi 1 picWed onion chopped very fine with the capers, 4 tablespoons tomato catsup, a dash of cayenne, 1 teaspoon of salt, and 1 cup of stock
Cook this with the app: pantry check, scaling, and the assistant.