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Pickled Fish
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Preferred cold for better flavor.
Presented as published in 1907. 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
4Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories3.5 kcal
Protein0.8 g
Carbohydrates0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.9 mg
Sodium21 mg
Potassium10 mg
Calcium0.9 mg
Iron0 mg
Magnesium1 mg
Phosphorus18 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 97. The excerpt below is the record exactly as published.
Pickled Fish Prepare and clean the fish, cut in slices, sprinkle with salt, and let stand over night. Next morning drain off the liquid, put the fish in a kettle, add a few whole peppers and cloves, a few slices of onion
Cook this with the app: pantry check, scaling, and the assistant.