pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Stewed Fish
From Buckeye cookery, 1892
Serves 3
Good for any fresh-water fish.
Presented as published in 1892. 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
47Calories
3 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein2.6 g
Carbohydrates9.3 g
Fiber1.7 g
Sugars4.2 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.8 mg
Sodium50 mg
Potassium168 mg
Calcium30 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus65 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline6.1 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 87. The excerpt below is the record exactly as published.
Cut a fish across in slices an inch and a half thick, and sprinkle with salt: boil two sliced onions until done, pour off water, season with pepper, add two tea-cups hot water and a little parsley
Cook this with the app: pantry check, scaling, and the assistant.