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Potted Fish
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
This will keep some time if the fish is kept under the vinegar.
Presented as published in 1884. 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
47Calories
4 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein4.3 g
Carbohydrates3.5 g
Fiber1 g
Sugars1.3 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.5 g
Cholesterol8.9 mg
Sodium6240 mg
Potassium157 mg
Calcium17 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C3.8 mg
Vitamin A47 mcg
Vitamin E0.8 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate7.3 mcg
Choline15 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 104. The excerpt below is the record exactly as published.
Potted Fish. Three shad or six small mackerel^ uncooked ; one third of a cup of salt with half a saltspooriful of cayenne pepper mixed with it, and half a cup of whole spices^ — cloves^ peppercorns, and allspice mixed in about equal proportions. Vine- gar to cover. Clean, remove the skin, split in halves, cut each half into three pieces, and remove all tlie larger bones. Pack the fish in laj^ers in a small stone jar. (Earthenware must not be used on account of the vinegar.) Sprinkle the salt and spices over each layer. Add one onion sliced thin, if you do not dislike the flavor
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