pescatariannut-freeegg-freesoy-free
Salt Fish
From The household (of the Detroit free press), 1886
Serves 2
Economical to fry bits of salt pork until brown and crispy.
Presented as published in 1886. 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
7Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7 kcal
Protein1.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.8 mg
Sodium42 mg
Potassium20 mg
Calcium2.3 mg
Iron0 mg
Magnesium2.1 mg
Phosphorus36 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 400. The excerpt below is the record exactly as published.
SALT FISH. Salt fish should be put in a deep plate, with just water enough to cover it, the night before you intend to cook it ; it should not be boiled one instant, for boiling renders it hard ; it should lie in scalding hot water for two or three hours ; the less water that is used, and the more fish is cooked at once, the better; water thickened with flour and water, while boiling, with sweet butter
Cook this with the app: pantry check, scaling, and the assistant.