pescatariangluten-freedairy-freenut-freesoy-free
Soiled Bass
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
494Calories
43 gProtein
3 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories494 kcal
Protein43 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.4 g
Total Fat33 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.5 g
Cholesterol1136 mg
Sodium14388 mg
Potassium470 mg
Calcium179 mg
Iron4.1 mg
Magnesium38 mg
Phosphorus566 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D6.6 mcg
Vitamin C0.5 mg
Vitamin A455 mcg
Vitamin E3.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B123.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.5 mg
Folate136 mcg
Choline882 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 29. The excerpt below is the record exactly as published.
SOILED BASS. After thoroughly cleaning it place in a saucepan with enough water to cover it; add two tablespoonfuls of salt; set the saucepan over the fire, and when it has boiled about five minutes try to pull out one of the fins; if it loosens easily from the body carefully take the fish out of the water, lay it on a platter, surround it with half a dozen hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.