Steamed Fish
From German cookery for the English kitchen, 1906
Serve with butter, melted or browned, or with various sauces.
Presented as published in 1906. 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
575Calories
113 gProtein
15 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein113 g
Carbohydrates15 g
Fiber2.6 g
Sugars6.4 g
Total Fat3.9 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol417 mg
Sodium13565 mg
Potassium1779 mg
Calcium196 mg
Iron2.4 mg
Magnesium166 mg
Phosphorus2629 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C11 mg
Vitamin A27 mcg
Vitamin E4.5 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B1215 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.1 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water958 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 16. The excerpt below is the record exactly as published.
Steamed Fish.) This method of preparing fish is the most delicate, as well as the most wholesome. Ju?r 6 Persons. Time of Preparation : i hour. 2 lbs. fish. I piece celery. I parsley root. I-} to 2 tablespoonsful salt. I onion. A few peppercorns
Cook this with the app: pantry check, scaling, and the assistant.