Stewed Fish

Name: Stewed Fish
Ingredients: 2 Fish; pint Stock; blade of Mace; Cloves; oz. Flour; tablespoonsful Ketchup; Onion; Egg; Bread Crumbs; doz. Peppercorns

From The art of living in Australia, 1893

Presented as published in 1893. 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

262Calories

11 gProtein

44 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories262 kcal

Protein11 g

Carbohydrates44 g

Fiber7.2 g

Sugars14 g

Total Fat6.8 g

Saturated Fat2.1 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol186 mg

Sodium426 mg

Potassium557 mg

Calcium154 mg

Iron3.8 mg

Magnesium63 mg

Phosphorus184 mg

Zinc1.3 mg

Copper0.2 mg

Manganese7 mg

Vitamin D1 mcg

Vitamin C11 mg

Vitamin A82 mcg

Vitamin E1.5 mg

Vitamin K23 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.4 mg

Folate78 mcg

Choline160 mg

Caffeine0 mg

Water198 g

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 197. The excerpt below is the record exactly as published.

STEWED FISH. 2 Fish U. \ pint Stock 1 blade of Mace . 2 Cloves , \ oz. Flour 2 tablespoonsful Ketchup 1 Onion lEgg . Bread Crumbs . 1 doz. Peppercorns

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