Escabachio, Cold
From Southern Recipes, 1913
Presented as published in 1913. 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
103Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.5 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium224 mg
Calcium49 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 3. The excerpt below is the record exactly as published.
ESCABACHIO, COLD Ingredients: — Fried fish, cold, onions, vinegar, allspice and cloves
Cook this with the app: pantry check, scaling, and the assistant.