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John Dory, Cold, To Warm up
From Cassell's dictionary of cookery, 1892
Serves 2
Serves 2.
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
225Calories
29 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein29 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat6.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol135 mg
Sodium903 mg
Potassium388 mg
Calcium46 mg
Iron0.7 mg
Magnesium40 mg
Phosphorus657 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A93 mcg
Vitamin E1.5 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B123.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate0.9 mcg
Choline5.8 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 773. The excerpt below is the record exactly as published.
John Dory, Cold, To Warm up.— This fish when wanned up i.s apt to taste a JOH ( 344 ) JUG little strong, therefore the best way of serving it a second time is as a salad, or in a mayon- naise. If this is not liked, remove the flesh from the bones, and divide it into rather large pieces. Put these into a saucepan, season with salt and cayenne, and pour over them any re- mains of the sauce with which it was served when cold, and heat it gradually for a few minutes, but do not let it boil. Lift it out gently, so as not to break the fish, and serve on a hot dish. If there is no cold sauce, a little melted butter, flavoured with two or three drops of essence of anchovies, may be used instead. Sufficient, if made with a pound of fish
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