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Smelts to Pickle
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.6 kcal
Protein0.8 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.9 mg
Sodium2.7 mg
Potassium19 mg
Calcium5.6 mg
Iron0.2 mg
Magnesium2.2 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline2.9 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 460. The excerpt below is the record exactly as published.
MELTS, to Pickle. — Clean and wash them ; beat very fine, pepper, nutmeg, mace, saltpetre, and salt ; put the smelts in a row in a jar ; between every layer of smelts, strew the season- ing with 4 or 5 bay leaves. Then boil some port wine
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