pescatariangluten-freenut-freesoy-freeshellfish-free
To Boil Pike
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
36Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein3.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium11035 mg
Potassium37 mg
Calcium21 mg
Iron0.5 mg
Magnesium3.3 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 21. The excerpt below is the record exactly as published.
To Boil Pike. — Scale and clean the pike. Lay it in cold water, and when it boils throw in 4 oz. of salt to every gallon of water, and a tablespoonful of vinegar. A middling-sized pike will take about half an hour, a larger one longer. Drain well and serve on a dish which has been already garnished with alternate heaps of very finely chopped parsley, the whites of two hard- boiled eggs minced, and the yolks rubbed through a sieve. A little of each of these ingredients should be put on every plate of fish when it is carved. A sauce of oiled butter
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