Lemon Fish

Name: Lemon Fish
Ingredients: Boil three tablespoons of vinegar; one sliced onion; one laurel leaf; six whole peppers; salt; some celery; and a little water; add sliced fish

From Council cook book, 1908

Presented as published in 1908. 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

445Calories

17 gProtein

110 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories445 kcal

Protein17 g

Carbohydrates110 g

Fiber41 g

Sugars7.3 g

Total Fat5 g

Saturated Fat2.1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat1.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium37 mg

Potassium2215 mg

Calcium702 mg

Iron15 mg

Magnesium272 mg

Phosphorus282 mg

Zinc2 mg

Copper2.1 mg

Manganese19 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A41 mcg

Vitamin E1.6 mg

Vitamin K247 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.9 mg

Folate54 mcg

Choline26 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from Council cook book (1908), page 8. The excerpt below is the record exactly as published.

Lemon Fish. Boil three tablespoons of vinegar, one sliced onion, one laurel leaf, six whole peppers, salt, some celery, and a little water, then add sliced fish

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