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Spanish Fish
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
39Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1.6 g
Carbohydrates8.6 g
Fiber2.2 g
Sugars5 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.9 mg
Potassium359 mg
Calcium22 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A53 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate26 mcg
Choline11 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 15. The excerpt below is the record exactly as published.
Spanish Fish. Take slices of any kind of fish suitable for frying. When fried lay in baking dish and pour over them the following sauce: In the butter left in the frying pan, saute 2 shredded green sweet peppers, 1 small onion, 4 large ripe tomatoes chopped fine
Cook this with the app: pantry check, scaling, and the assistant.