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Pike, Boiled
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil a moderate-sized pike, half an hour. Sufficient for five or six persons.
Presented as published in 1892. 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
45Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein1.2 g
Carbohydrates7.8 g
Fiber1.7 g
Sugars3.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3514 mg
Potassium182 mg
Calcium44 mg
Iron1 mg
Magnesium16 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K205 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline6.2 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1210. The excerpt below is the record exactly as published.
Pike, Boiled. — Wash, scale, and empty the pike, soak it for half an hour in vinegar and water, and skewer it with its tail in its mouth. Put it into a fish-kettle with as much very hot stock or water as will cover it, and add a table-spoonful of salt, a sliced onion, a bunch of parsley, and half a cupful of idnegar
Cook this with the app: pantry check, scaling, and the assistant.