Steamed Fish
From Home dissertations, 1891
Serve with drawn butter.
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
106Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein2.6 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.3 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium9.8 mg
Potassium337 mg
Calcium125 mg
Iron2.5 mg
Magnesium45 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 77. The excerpt below is the record exactly as published.
STEAMED FISH. Secure the tail of the fish in its mouth; lay it on a plate, and pour over it half a pint of vinegar, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.