Plain Sauce for Boiled Fish

Name: Plain Sauce for Boiled Fish
Ingredients: 1 tablespoonful flour; i pint of the water the fish is cooked in

From Cookery book and general axioms for plain cookery, 1890

If parsley is added, it should be washed and well dried before chopping.

Presented as published in 1890. 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

29Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories29 kcal

Protein0.9 g

Carbohydrates6.1 g

Fiber0 g

Sugars0 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium9.6 mg

Potassium11 mg

Calcium49 mg

Iron0.4 mg

Magnesium12 mg

Phosphorus8.5 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate13 mcg

Choline0 mg

Caffeine0 mg

Water474 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 6. The excerpt below is the record exactly as published.

PLAIN SAUCE FOR BOILED FISH. Ingredients : — 1 tablespoonful flour. i pint of the water the fish is cooked in

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