Fish Baked in Vinegar
From The official handbook for the National Training School for Cookery, 1891
The fish is to be eaten cold.
Presented as published in 1891. 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
53Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein1.3 g
Carbohydrates8.1 g
Fiber3.2 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
Sodium4.9 mg
Potassium165 mg
Calcium64 mg
Iron1.4 mg
Magnesium22 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A4.8 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
Folate2.9 mcg
Choline1.4 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 92. The excerpt below is the record exactly as published.
FISH BAKED IN VINEGAR. Average cost of " Fish Baked in Vinegar? INGREDIENTS. d. 6 Herrings e 6 30 peppercorns \ 1 blade of mace f 1 shalot / 1 1 bay leaf ; 1 gill (5 pint) of vinegar ) 1 Salt
Cook this with the app: pantry check, scaling, and the assistant.