Pickled Fish
From Domestic and economical cookery recipes, 1897
N.B. — 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
10Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories10 kcal
Protein0.4 g
Carbohydrates2.6 g
Fiber1 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.8 mg
Potassium39 mg
Calcium23 mg
Iron0.9 mg
Magnesium5.7 mg
Phosphorus5.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A5.3 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline0.3 mg
Caffeine0 mg
Water0.4 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
Cook this with the app: pantry check, scaling, and the assistant.