Fish Baked in Vinegar

Name: Fish Baked in Vinegar
Ingredients: one gill (a quarter of a pint) of vinegar; thirty peppercorns; half a teaspoonful of salt; one blade of mace; the fish

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

1 gProtein

8 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories52 kcal

Protein1.2 g

Carbohydrates7.7 g

Fiber3 g

Sugars0.1 g

Total Fat0.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1171 mg

Potassium162 mg

Calcium61 mg

Iron1.2 mg

Magnesium22 mg

Phosphorus24 mg

Zinc0.2 mg

Copper0.2 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A3.2 mcg

Vitamin E0.1 mg

Vitamin K20 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2 mcg

Choline1.4 mg

Caffeine0 mg

Water115 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 13. The excerpt below is the record exactly as published.

FISH BAKED IN VINEGAR. WASH the fish, and clean them thoroughly in cold water, and cut them into thick pieces. Lay the pieces close together in a jar with thirty peppercorns and half a teaspoonful of salt. Add one blade of mace. Pour in one gill (a quarter of a pint) of vinegar

Cook this with the app: pantry check, scaling, and the assistant.