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Spiced Fish
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Presented as published in 1884. 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
37Calories
1 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein0.6 g
Carbohydrates9.2 g
Fiber2.9 g
Sugars3.5 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium97 mg
Calcium58 mg
Iron1 mg
Magnesium22 mg
Phosphorus9.7 mg
Zinc0.2 mg
Copper0 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1 mcg
Vitamin E0.7 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline3 mg
Caffeine0 mg
Water0.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 104. The excerpt below is the record exactly as published.
Spiced Fish. — Steep six cloves, six allspice kernels., six peppercorns.) and one tablespoonful of brown sugar in one cup of sharp vinegar
Cook this with the app: pantry check, scaling, and the assistant.