pescatariangluten-freenut-freeegg-freesoy-free
Fish
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Store in jars for preservation.
Presented as published in 1880. 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
696Calories
128 gProtein
17 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories696 kcal
Protein128 g
Carbohydrates17 g
Fiber7.3 g
Sugars1.3 g
Total Fat27 g
Saturated Fat2.4 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat3.1 g
Cholesterol356 mg
Sodium2956 mg
Potassium2729 mg
Calcium255 mg
Iron6.7 mg
Magnesium204 mg
Phosphorus1742 mg
Zinc3.7 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C13 mg
Vitamin A426 mcg
Vitamin E4 mg
Vitamin K11 mcg
Vitamin B62 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate96 mcg
Choline13 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 173. The excerpt below is the record exactly as published.
Fish. Take any kind of cooked fish and free it of skin and bones. To each quart of fish add one table-spoonful of essence of anchovy, three of butter, two teaspoonfuls of salt, a little white pepper and a speck of cayenne
Cook this with the app: pantry check, scaling, and the assistant.