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Stewed Tench
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
158Calories
3 gProtein
27 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein2.9 g
Carbohydrates27 g
Fiber6.3 g
Sugars7.5 g
Total Fat3.2 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium786 mg
Potassium482 mg
Calcium119 mg
Iron2.9 mg
Magnesium59 mg
Phosphorus73 mg
Zinc0.7 mg
Copper0.3 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A155 mcg
Vitamin E0.8 mg
Vitamin K115 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate53 mcg
Choline15 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 65. The excerpt below is the record exactly as published.
Stewed Tench, Put two onions, a carrot, and turnip, cut in slices, into a stewpan, or very small fish-kettle, with a good bouquet of parsley, a few sprigs of thyme, one bay-leaf, six cloves, a blade of mace, a little salt and pepper, and two glasses of sherry; lay your tench over (it will require four for a dish, and they may be either cooked whole, or each one cut into two or three pieces), add a pint of water
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