Salt Fish
From The art of living in Australia, 1893
Presented as published in 1893. 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
100Calories
2 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein2.4 g
Carbohydrates26 g
Fiber6.4 g
Sugars7.3 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium505 mg
Calcium63 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus85 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A1 mcg
Vitamin E1.2 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate69 mcg
Choline32 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 196. The excerpt below is the record exactly as published.
SALT FISH. To cook salt fish it should be soaked in cold wat^r for twelve hours, then well washed in fresh water, scraped and cleaned. Lay it in a fish-kettle, cover with cold water, then simmer very gently indeed from one hour to one hour and a half, according to the thickness of the fish. It should be dished on a serviette, and garnished with sprigs of parsley and slices of lemon. Send it to table with boiled parsnips
Cook this with the app: pantry check, scaling, and the assistant.