Soused Fish

Name: Soused Fish
Ingredients: The remains of any cold Boiled Fish; 1 oz. of Lucca Oil; A large Onion sliced; 3 oz. of Vinegar; A few Allspice (whole); A few Bay Leaves if liked, or a few Coriander Seeds; Red Chilli

From Hilda's "where is it?" of recipes, 1891

A cold luncheon or breakfast dish.

Presented as published in 1891. 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

78Calories

2 gProtein

15 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories78 kcal

Protein1.7 g

Carbohydrates15 g

Fiber2.8 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat2 g

Monounsaturated Fat18 g

Polyunsaturated Fat7.2 g

Omega-32.1 g

Cholesterol0 mg

Sodium8.2 mg

Potassium229 mg

Calcium47 mg

Iron0.6 mg

Magnesium17 mg

Phosphorus48 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A1.7 mcg

Vitamin E4.9 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

Folate30 mcg

Choline9.2 mg

Caffeine0 mg

Water214 g

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 44. The excerpt below is the record exactly as published.

SOUSED FISH'' (Mrs. Cloete of Alphen. A cold luncheon or breakfast dish.) Ingredients. The renuuns of any cold Boiled A few Allspice (whole). Fish. A cat-up Red Chilli. I oz. of Lucca Oil. A few Bay Leaves if liked, or a A large Onion sliced. few Coriander Seeds. 3 oz. of Vinegar

Cook this with the app: pantry check, scaling, and the assistant.