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Marinaded Skate
From Cassell's dictionary of cookery, 1892
Serves 2
Serve garnished with fried parsley.
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
8Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.5 kcal
Protein0.5 g
Carbohydrates1.5 g
Fiber0.5 g
Sugars0.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.3 mg
Potassium80 mg
Calcium19 mg
Iron0.8 mg
Magnesium7 mg
Phosphorus9.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K205 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline2.1 mg
Caffeine0 mg
Water18 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 1815. The excerpt below is the record exactly as published.
a sliced onion, some parsley, and lemon-juice, for about an hour. Next di-ain them, and dip them into an omelet, and then into flour. Then fry them in hot drii:)ping, and send them up either with or without sauce. When skate is boiled with marinade, the skin must remain while boiling, otherwise the colour of the marinade will dye the fish ; take off the skin after it is done, and dress it in the dish immediately. Skate, Pried, To Eat Cold.— Put the skate into boiling water, and boil it for five minutes ; take it up, drain and dry it, and dip it into egg and bread-crumbs. Fry it slowly in hot fat, let it get cold, and serve garnished with parsley. Send mustard, pepper, and vinegar to table with it. Skate, Marinaded.— Remove the skin on both sides, and divide the fish into slices two or three inches long and an inch broad. Lay these in a dish, pour vinegar over them, and add a little pepper and salt, a bunch of parsley
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