Fish a la Guaymas

Name: Fish a la Guaymas
Ingredients: Cut any firm, white fish into three slices; one tablespoonful of olive oil; one-half tablespoonful of vinegar; mashed to a paste with the yolk of an egg

From High living, 1904

Ensure fish is firm and well-marinated.

Presented as published in 1904. 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

52Calories

11 gProtein

0 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories52 kcal

Protein11 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0.4 g

Saturated Fat2.2 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol41 mg

Sodium300 mg

Potassium144 mg

Calcium14 mg

Iron0.2 mg

Magnesium15 mg

Phosphorus256 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A2.7 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water85 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 7. The excerpt below is the record exactly as published.

FISH A LA GUAYMAS — Cut any firm, white fish into three slices three inches square ; marinate for two minutes in one tablespoonful of olive oil, one-half tablespoonful of vinegar, a few drops of onion juice, salt and pepper. Spread each slice with some of the pulp of red sweet peppers (boiled and rubbed through a colander), and a spoonful of grated cheese, mashed to a paste with the yolk of an egg

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