Stewed Fish

Name: Stewed Fish
Ingredients: one large onion; two pounds of any kind of white fish; the yolks of twelve eggs; the juice of two lemons; one tablespoonful of vinegar

From High living, 1904

Presented as published in 1904. 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

1429Calories

189 gProtein

18 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1429 kcal

Protein189 g

Carbohydrates18 g

Fiber2.6 g

Sugars8.6 g

Total Fat61 g

Saturated Fat20 g

Monounsaturated Fat23 g

Polyunsaturated Fat13 g

Omega-30.2 g

Cholesterol2649 mg

Sodium3879 mg

Potassium2499 mg

Calcium507 mg

Iron13 mg

Magnesium233 mg

Phosphorus3808 mg

Zinc11 mg

Copper0.8 mg

Manganese0.5 mg

Vitamin D14 mcg

Vitamin C11 mg

Vitamin A987 mcg

Vitamin E11 mg

Vitamin K2.4 mcg

Vitamin B61.8 mg

Vitamin B1220 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)3.5 mg

Niacin (B3)6.5 mg

Folate311 mcg

Choline1773 mg

Caffeine0 mg

Water1392 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 7. The excerpt below is the record exactly as published.

STEWED FISH — Slice one large onion and cook without browTi- ing in two or three tablespoonfuls of olive oil. When transparent, add two pounds of any kind of white fish, cut in pieces. Add salt and cayenne, and cover with water. Simmer from twenty to thirty minutes. Beat together the yolks of twelve eggs ; add the juice of two lemons and one tablespoonful of vinegar

Cook this with the app: pantry check, scaling, and the assistant.