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To Boil Pike
From Modern cookery, in all its branches, 1884
Serves 4
Watch closely to avoid overcooking.
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
17Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.4 mg
Sodium4.4 mg
Potassium26 mg
Calcium10 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus16 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline0 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 98. The excerpt below is the record exactly as published.
TO BOIL PIKE. In best season from September to February.! Take out the gills, empty and clean the fish very thoroughly, and soak it for half an hour with a cup of vinegar thrown into as much water as will cover it well, should there be any danger of its having a muddy taste.* Wipe the inside dry, and fill it ♦ Soaking fish is always better avoided when it can be so ; well washing the inside with strong vinegar would perhaps icmove the objectionable flavour with- out it. Trout CHAP. II.] FISH. 81 with oyster-forcemeat, or with common veal forcemeat made either with butter or with suet (for which see Chapter VIII.) ; curl the fish round, and fasten it with the tail in the mouth, lay it on a fish-plate, cover it well with cold water, throw in some salt
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