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Pickled Fish
From The new practical housekeeping, 1890
Serves 6
If keeping for a long time, use only vinegar and spices.
Presented as published in 1890. 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
20Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.8 g
Carbohydrates2.4 g
Fiber0.4 g
Sugars1.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.9 mg
Sodium18899 mg
Potassium48 mg
Calcium25 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.9 mcg
Choline1.5 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 192. The excerpt below is the record exactly as published.
Pickled Fish. — Fish of a rich oily nature is principally used for , as the dry-fleshed kinds do not answer so well. Smelts, well rubbed with salt and powdered spice, may be packed in a jar, and boiUng hot vinegar poured over them. The ordinary method practised in pickling salmon, shad, herrings, mackerel, etc., is to boil them nicely in a small quantity of salted water, to which some add onions ; take them up, properly spice enough vinegar, add to it the liquor (strained) in which the fish were boiled, and some bruised bay leaves
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