pescatariangluten-freenut-freesoy-free
Salt Fish
From A year's cookery, 1880
Serves 4
Egg Sauce: Boil eggs for ten minutes, shell and cut into slices then dice. Stir into melted butter, heat without boiling.
Presented as published in 1880. 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
640Calories
47 gProtein
2 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein47 g
Carbohydrates1.6 g
Fiber0.4 g
Sugars1 g
Total Fat49 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol412 mg
Sodium1215 mg
Potassium654 mg
Calcium95 mg
Iron1.6 mg
Magnesium64 mg
Phosphorus1049 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C9.9 mg
Vitamin A461 mcg
Vitamin E3.3 mg
Vitamin K106 mcg
Vitamin B60.3 mg
Vitamin B126.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate31 mcg
Choline122 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 119. The excerpt below is the record exactly as published.
Salt Fish. — Take the fish out of the water in which it has been soaked, wash it well, and put it into a fish-kettle with plenty of cold water. Bring it gently to a boil, clear off the scum, and let it simmer till the flesh will leave the bone easily. A piece weighing three or four pounds will take from half to three-quarters of an hour. Drain it, put it on a dish covered with a napkin, garnish with parsley and tufts of scraped horseradish. Send egg sauce to table in a tureen, and boiled parsnips as an accompaniment. Egg Sauce. — Boil three eggs for ten minutes till they are hard. When cold, shell them and cut them up, first in slices and afterwards in dice. Have ready half a pint of melted butter
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