Escabeche—Chilean

Name: Escabeche—Chilean
Ingredients: two pounds of any firm white fish; a teaspoon of grated onion; a bay leaf; a chopped green pepper; a sprig of thyme; French dressing

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

512Calories

112 gProtein

1 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories512 kcal

Protein112 g

Carbohydrates0.9 g

Fiber0.3 g

Sugars0.1 g

Total Fat3.8 g

Saturated Fat1.2 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol417 mg

Sodium3021 mg

Potassium1465 mg

Calcium145 mg

Iron2.4 mg

Magnesium149 mg

Phosphorus2579 mg

Zinc2.9 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D1.8 mcg

Vitamin C2.1 mg

Vitamin A31 mcg

Vitamin E4.4 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B1215 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6 mg

Folate1.9 mcg

Choline0.2 mg

Caffeine0 mg

Water790 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 62. The excerpt below is the record exactly as published.

SCABECHE— CHILEAN Boil two pounds of any firm white fish cut in inch cubes. Drain on a cloth and place in a salad bowl with bits of orange peel, cut thin, a teaspoon of grated onion, a bay leaf, a chopped green pepper and sprig of thyme. Toss all together and cover with French dressing

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