To Boil Fish

Name: To Boil Fish
Ingredients: 2 or 3 lbs. of any kind of fish; 1 pint hot water; 1 tablespoonful vinegar (if liked); 1 small teaspoonful salt; 6 peppercorns

From Cookery book and general axioms for plain cookery, 1890

No special time can be given for cooking fish, because more depends on the thickness and kind of fish than the exact weight.

Presented as published in 1890. 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

517Calories

112 gProtein

2 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories517 kcal

Protein112 g

Carbohydrates1.5 g

Fiber0.6 g

Sugars0 g

Total Fat3.8 g

Saturated Fat1.2 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol417 mg

Sodium5369 mg

Potassium1489 mg

Calcium163 mg

Iron2.3 mg

Magnesium155 mg

Phosphorus2581 mg

Zinc2.8 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A28 mcg

Vitamin E4.5 mg

Vitamin K3.9 mcg

Vitamin B60.6 mg

Vitamin B1215 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6 mg

Folate0.4 mcg

Choline0.3 mg

Caffeine0 mg

Water1274 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 6. The excerpt below is the record exactly as published.

TO BOIL FISH. Ingredients : 2 or 3 lbs. of any kind of fish (either winte or oily fish can be boiled). 1 pint hot water. 1 tablespoonful vinegar (if liked). 1 small teaspoonful salt. 6 peppercorns

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