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Steamed Fish
From The household cook book, 1902
Serves 1
Steaming is often better than boiling.
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
117Calories
4 gProtein
26 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories117 kcal
Protein4.3 g
Carbohydrates26 g
Fiber5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium375 mg
Potassium611 mg
Calcium68 mg
Iron9.1 mg
Magnesium45 mg
Phosphorus81 mg
Zinc0.7 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate15 mcg
Water117 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 37. The excerpt below is the record exactly as published.
ish with slices of lemon or hard boiled eggs, parsley, button mushrooms, fried oysters, sliced pickles, Saratoga potatoes, etc. STEAMED FISH. An excellent way to cook fish is to thoroughly clean, remove the head, skin and tail, rub with salt and lemon juice, and cook in a steamer, over boiling water, instead of boiling it. In many respects it is better than boiling. When done, serve on a platter on which a folded napkin is laid, pile Saratoga potatoes around it, and garnish with parsley
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