Pickled Fish
From Domestic and economical cookery recipes, 1897
Haddocks and mackerel may be pickled in the same manner.
Presented as published in 1897. 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
65Calories
2 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein1.5 g
Carbohydrates16 g
Fiber7.8 g
Sugars0.5 g
Total Fat2.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium56 mg
Potassium243 mg
Calcium149 mg
Iron3.2 mg
Magnesium58 mg
Phosphorus26 mg
Zinc0.5 mg
Copper0.1 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A6.9 mcg
Vitamin E1.8 mg
Vitamin K32 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate8.1 mcg
Choline7.7 mg
Caffeine0 mg
Water2.3 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 88. The excerpt below is the record exactly as published.
PICKLED FISH. 6 fresh herrings 1 teaspoonful peppercorns 3 or 4 bay leaves INGREDIENTS. A little parsley, thyme, fennel 1 pint best vinegar (Date) 4 cloves
Cook this with the app: pantry check, scaling, and the assistant.