pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Portep Fresh Fish
From Buckeye cookery, 1892
Serves 6
Serve for tea.
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
278Calories
48 gProtein
19 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein48 g
Carbohydrates19 g
Fiber9.2 g
Sugars0.3 g
Total Fat2.7 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol174 mg
Sodium6772 mg
Potassium846 mg
Calcium243 mg
Iron3.2 mg
Magnesium95 mg
Phosphorus1102 mg
Zinc1.6 mg
Copper0.3 mg
Manganese4.5 mg
Vitamin D0.8 mcg
Vitamin C2.2 mg
Vitamin A17 mcg
Vitamin E2.4 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B126.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate4.5 mcg
Choline3 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 86. The excerpt below is the record exactly as published.
Portep FREsH Fisu. Let the fish lie in salt water for several hours; then for five pounds fish take three ounces salt, two of ground black pepper, two of cin- namon, one of allspice, and a half ounce cloves
Cook this with the app: pantry check, scaling, and the assistant.