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Pike

Name: Pike
Yield: 4 servings
Ingredients: Place on drainer in fish kettle 4 pounds of fish; 1 even tablespoon salt; 5 pepper corns; 2 sprigs of parsley; % onion sliced; 1 cup of white wine; % carrot sliced thin; 1 pint of water

From Kentucky receipt book, 1903

Serves 4

Presented as published in 1903. 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

312Calories

56 gProtein

4 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories312 kcal

Protein56 g

Carbohydrates3.7 g

Fiber0.6 g

Sugars1.2 g

Total Fat1.9 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol209 mg

Sodium3270 mg

Potassium784 mg

Calcium81 mg

Iron1.1 mg

Magnesium78 mg

Phosphorus1297 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C3.2 mg

Vitamin A80 mcg

Vitamin E2.3 mg

Vitamin K17 mcg

Vitamin B60.3 mg

Vitamin B127.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.1 mg

Folate6.5 mcg

Choline1.9 mg

Caffeine0 mg

Water587 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 26. The excerpt below is the record exactly as published.

Pike. Cleanse as usual, leaving on head and tail. Place on drainer in fish kettle 4 pounds of fish, 1 even tablespoon salt, 5 pepper corns, 2 sprigs of parsley, % onion sliced, 1 cup of white wine, % carrot sliced thin, 1 pint of water

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