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To Steam a Fish

Name: To Steam a Fish
Yield: 1 servings
Ingredients: a prepared fish; Dust a prepared fish, inside and outside, with salt.; Dredge the outside lightly with flour.

From The art of cookery, 1899

Serves 1

Serve with drawn butter, parsley sauce, egg sauce, or sauce Hollandaise. Boiled potatoes or carrots are appropriate sides.

Presented as published in 1899. 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

14Calories

3 gProtein

0 gCarbs

0 gFat

Full nutrition (29 nutrients)

Calories14 kcal

Protein3.1 g

Carbohydrates0 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol12 mg

Sodium83 mg

Potassium40 mg

Calcium3.8 mg

Iron0.1 mg

Magnesium4 mg

Phosphorus71 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A0.8 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Water22 g

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 34. The excerpt below is the record exactly as published.

To Steam a Fish. — Dust a prepared fish, inside and outside, with salt. Dredge the outside lightly with flour

Cook this with the app: pantry check, scaling, and the assistant.