Skate
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
62Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.7 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.1 mg
Potassium222 mg
Calcium39 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.
Skate. Procure the skate skinned, cut into strips and twisted into rings. Skinning skate is a rather difficult operation ; it is therefore advisable to get it ready skinned from the fishmonger. Put the fish into a well buttered paper-bag, with enough salted water to just cover it ; add a bay leaf, a few slices of onion, and a dessert-spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.