pescatariandairy-freenut-freeegg-freesoy-free
Pickled Whitefish
From Superior cook book, 1905
Serves 4
Contributed by Mrs. William Sedgwick.
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
608Calories
87 gProtein
0 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein87 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat4.1 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat9.8 g
Cholesterol272 mg
Sodium231 mg
Potassium1438 mg
Calcium118 mg
Iron1.7 mg
Magnesium150 mg
Phosphorus1225 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D54 mcg
Vitamin C0 mg
Vitamin A163 mcg
Vitamin E0.9 mg
Vitamin K0.5 mcg
Vitamin B61.4 mg
Vitamin B124.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate68 mcg
Choline295 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 5. The excerpt below is the record exactly as published.
Pickled Whitefish. fake a 4 pound whitefish, put in |)orcelain lined pan, cover pan with towel and steam 1 hour in tightly covered steamer; remove fish from bones, keeping in nice sized pieces, place in vegetahle dish, season with salt and white pepper, cover with C & B. malt vinegar
Cook this with the app: pantry check, scaling, and the assistant.