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Stewed Hake
From The encyclopaedia of practical cookery, 1892
Serves 1
Minced hard-boiled egg can be added to the gravy before serving.
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
504Calories
86 gProtein
21 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories504 kcal
Protein86 g
Carbohydrates21 g
Fiber2.6 g
Sugars6.4 g
Total Fat6.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.9 g
Cholesterol304 mg
Sodium372 mg
Potassium1465 mg
Calcium272 mg
Iron2.3 mg
Magnesium117 mg
Phosphorus1068 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D6.4 mcg
Vitamin C11 mg
Vitamin A136 mcg
Vitamin E1.4 mg
Vitamin K1.1 mcg
Vitamin B60.9 mg
Vitamin B1210 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.6 mg
Folate100 mcg
Choline304 mg
Caffeine0 mg
Water537 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 36. The excerpt below is the record exactly as published.
Stewed Hake. — Put lib. of Hake, cut up in slices and rubbed well with flour, into a frying-pan, and fry to a light brown. Put a stick of celery and a very small chopped onion in a saucepan, fry them a little, and add 1 breakfast-cupful of stock with 2 table-spoonfuls of flour stirred in smoothly, a little lemon-peel, mace, peppercorns, parsley, and salt
Cook this with the app: pantry check, scaling, and the assistant.