Stewed Skate with Caper Sauce
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
69Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein2.1 g
Carbohydrates16 g
Fiber3.3 g
Sugars6.7 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.7 mg
Potassium272 mg
Calcium58 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K32 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate40 mcg
Choline10 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 27. The excerpt below is the record exactly as published.
Stewed Skate with Caper Sauce. Wash and clean a skate, place it in a saucepan with one sliced onion, a bunch of g^een onions, two bay leaves, and a small bunch of parsley and thyme; cover the fish with water, add a small quantity of vinegar, season with pepper and salt
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