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To Remove the Muddy Taste from Fish
From Magnet users cook book, 1920
Serves 2
Presented as published in 1920. 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
7Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7 kcal
Protein1.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.8 mg
Sodium42 mg
Potassium20 mg
Calcium3.1 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus36 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 78. The excerpt below is the record exactly as published.
TO REMOVE THE MUDDY TASTE FROM FISH. Soak fish for a hort time before cooking in strong salt water
Cook this with the app: pantry check, scaling, and the assistant.