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Marinade for Meat or Fish

Name: Marinade for Meat or Fish
Yield: 2 servings
Ingredients: one medium-sized sound peeled onion; three slices of lemon; two bay-leaves; twelve whole peppers; four cloves; three whole mace; three sprigs of parsley-root; 2 table-spoonfuls of sweet-oil; 1 breakfast-cupful of vinegar; 1 pinch of salt

From The encyclopaedia of practical cookery, 1892

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

681Calories

21 gProtein

143 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories681 kcal

Protein21 g

Carbohydrates143 g

Fiber55 g

Sugars8.5 g

Total Fat19 g

Saturated Fat6.1 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3.7 g

Omega-30.3 g

Cholesterol0 mg

Sodium96 mg

Potassium2607 mg

Calcium891 mg

Iron22 mg

Magnesium365 mg

Phosphorus342 mg

Zinc3.1 mg

Copper3.1 mg

Manganese26 mg

Vitamin D0 mcg

Vitamin C94 mg

Vitamin A59 mcg

Vitamin E2.7 mg

Vitamin K261 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.6 mg

Folate91 mcg

Choline33 mg

Caffeine0 mg

Water339 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 464. The excerpt below is the record exactly as published.

one medium-sized sound peeled onion, place it in an earthenware crock, with three slices of lemon, two bay-leaves, twelve whole peppers, four cloves, three whole mace, and three sprigs of parsley-root, and add 2 table-spoonfuls of sweet-oil, 1 breakfast-cupful of vinegar, and 1 pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.