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To Boil Rockfish
From Virginia Cookery-book, 1884
Serves 1
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 (34 nutrients)
Calories23 kcal
Protein4.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol13 mg
Sodium3518 mg
Potassium97 mg
Calcium5.7 mg
Iron0.1 mg
Magnesium6.8 mg
Phosphorus51 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.3 mcg
Choline16 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 32. The excerpt below is the record exactly as published.
To Boil Rockfish. Rockfish are almost universally boiled and dressed with egg sauce. A large rockfish furnishes a magnificent dish, 60 VIRGINIA COOKERY-BOOK. but the small ones are inferior. Scrape off the scales, take out the gills, and wash nicely; put in a pot with cold water enough to cover, and half a table-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.