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Fish to Caveach
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry cod is ten to twelve minutes.
Presented as published in 1892. 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
527Calories
2 gProtein
7 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein1.9 g
Carbohydrates7 g
Fiber1.3 g
Sugars3.2 g
Total Fat55 g
Saturated Fat4.1 g
Monounsaturated Fat41 g
Polyunsaturated Fat7 g
Omega-30.1 g
Cholesterol2.7 mg
Sodium7.6 mg
Potassium137 mg
Calcium22 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C5.6 mg
Vitamin A0.8 mcg
Vitamin E19 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline8.8 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 523. The excerpt below is the record exactly as published.
Fish, To Caveach.— Salmon or cod may be done in this way. If cod, bone and slice the tail part; sprinkle with salt; dry well, and fry a nice brown. Make a pickle of vine- gar, peppercorns, mace, a few cloves, and bay- leaves; boil tUl the flavour is extracted, then put by to cool. Cut a couple of small onions into slices, lay them over and between the fish ; add a cupful of salad-oil
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