pescatariannut-freeegg-freesoy-free
Fish with its Own Sauce
From Cookery and housekeeping, 1882
Serves 4
The liquid is stronger if fish bones are stewed in it beforehand.
Presented as published in 1882. 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
92Calories
5 gProtein
9 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein5.4 g
Carbohydrates8.7 g
Fiber0 g
Sugars5.9 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol18 mg
Sodium67 mg
Potassium208 mg
Calcium158 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus141 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate6.3 mcg
Choline22 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 52. The excerpt below is the record exactly as published.
Fish with its own Sauce. Boil one haddock in a quart of water for half an hour. Then add a pint of milk, and boil for a quarter SMELTS. 123 of an hour. Take out the haddock and cut it in pieces. Mix two tablespoonsful of baked flour, and a little pepper and salt with the liquid, and put it on to boil for five minutes. Put in the pieces of fish, without any bone, and some chopped parsley
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