Stewed Plaice

Name: Stewed Plaice
Ingredients: a plaice; a teacupful of water; a pinch of pepper; a little salt; a little chopped parsley; small teaspoonful of lemon juice

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

23Calories

0 gProtein

7 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories23 kcal

Protein0.4 g

Carbohydrates7 g

Fiber0.3 g

Sugars2.5 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium5.4 mg

Potassium112 mg

Calcium12 mg

Iron0.2 mg

Magnesium7.9 mg

Phosphorus8.9 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A6.2 mcg

Vitamin E0.2 mg

Vitamin K24 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate22 mcg

Choline5.3 mg

Caffeine0 mg

Water212 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 22. The excerpt below is the record exactly as published.

STEWED PLAICE /^HJT a plaice into small pieces and stew for half an hour in a teacupful of water, just salted. Take the fish out of the pan, and thicken the liquor 57 F THE DUDLEY RECIPES with a little flour. Add a pinch of pepper and salt, a little chopped parsley and small teaspoonful of lemon juice

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