Sheepshead Boiled - Egg Sauced

Name: Sheepshead Boiled - Egg Sauced
Ingredients: the fish; a gill of vinegar; one carrot; an onion; a few peppercorns; a bay leaf

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

109Calories

2 gProtein

20 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories109 kcal

Protein2.3 g

Carbohydrates20 g

Fiber4.5 g

Sugars9.3 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium50 mg

Potassium421 mg

Calcium67 mg

Iron0.8 mg

Magnesium25 mg

Phosphorus70 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A503 mcg

Vitamin E0.4 mg

Vitamin K9.2 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate41 mcg

Choline14 mg

Caffeine0 mg

Water300 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 22. The excerpt below is the record exactly as published.

SHEEPSHEAD BOILED --EGG SAUCED Clean and wash the fish. Put it in a fish boiler and cover it with warm water. Add salt, a gill of vinegar, one carrot, an onion, a few peppercorns, and a bay leaf

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