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Mullet, Grey (Boiled)
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil: a quarter to half an hour.
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
7Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.3 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol3.1 mg
Sodium5518 mg
Potassium28 mg
Calcium20 mg
Iron0.1 mg
Magnesium6.7 mg
Phosphorus14 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.6 mcg
Choline4.4 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 943. The excerpt below is the record exactly as published.
Mullet, Grey, Boiled. — Put large mullet into cold water, salted in the projX)rtion of two ounces of salt to every two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.