pescatariangluten-freedairy-freenut-freeegg-freesoy-free

Pickled Fish

Name: Pickled Fish
Yield: 2 servings
Ingredients: any kind of cold boiled fish; vinegar; salt; pepper; a pinch of ground cloves; a teaspoonful of lemon juice; a half teaspoonful of onion juice

From The new Annie Dennis cook book, 1905

Serves 2

Presented as published in 1905. 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

1Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories1.1 kcal

Protein0 g

Carbohydrates0.3 g

Fiber0 g

Sugars0.1 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium0.1 mg

Potassium4.5 mg

Calcium0.5 mg

Iron0 mg

Magnesium0.3 mg

Phosphorus0.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.8 mcg

Choline0.2 mg

Caffeine0 mg

Water3.5 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 174. The excerpt below is the record exactly as published.

Pickled Fish Pick any kind of cold boiled fish to pieces, and cover it with vinegar, to which you have added salt and pepper, a pinch of ground cloves, a teaspoonful of lemon juice and a half teaspoonful of onion juice

Cook this with the app: pantry check, scaling, and the assistant.