Pickled Pike
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories3.1 kcal
Protein0.1 g
Carbohydrates0.8 g
Fiber0.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium5.3 mg
Calcium8.3 mg
Iron0.4 mg
Magnesium1.2 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A3.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.8 mcg
Water0.1 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 18. The excerpt below is the record exactly as published.
Pickled Pike. Scale and empty a pike, wash it thoroughly, bind its head up, put it in a fish kettle and cover «'ith a fish stock, made with red wine; add two or three bay leaves and boil slowly till tender. Leave the pike in the sauce till the following day. When ready to serve drain the fish, put it on a folded napkin or ornamental dish-paper, garnish with fresh parsley and serve with oil and vinegar
Cook this with the app: pantry check, scaling, and the assistant.