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To Boil Perch
From Modern cookery, in all its branches, 1884
Serves 1
French cooks may boil them directly in boiling water for about 15 minutes.
Presented as published in 1884. 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
5 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein4.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol23 mg
Sodium16 mg
Potassium67 mg
Calcium20 mg
Iron0.2 mg
Magnesium7.5 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0.4 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.3 mcg
Choline16 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 100. The excerpt below is the record exactly as published.
TO BOIL PERCH,® First wipe or wash off the slime, then scrape off the scales, which adhere rather tenaciously to this fish ; empty and clean the insides perfectly, take out the gills, cut off the fins, and lay the perch into equal parts of cold and of boiling water, salted as for mackerel
Cook this with the app: pantry check, scaling, and the assistant.