To Warm up Perch

Name: To Warm up Perch
Ingredients: Cold cooked Perch; Half a pint of Port Wine; One quart of Stock; One large Onion; Twelve whole Peppers; Twelve Allspice; One blade of Mace; One teaspoonful of Anchovy Sauce; One tablespoonful of Mushroom Ketchup; One tablespoonful of Chilli Vinegar

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1236Calories

34 gProtein

245 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories1236 kcal

Protein34 g

Carbohydrates245 g

Fiber80 g

Sugars15 g

Total Fat10 g

Saturated Fat4.4 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat3.2 g

Omega-30.5 g

Cholesterol0 mg

Sodium757 mg

Potassium4573 mg

Calcium1429 mg

Iron31 mg

Magnesium573 mg

Phosphorus552 mg

Zinc4.1 mg

Copper4.2 mg

Manganese39 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A87 mcg

Vitamin E3.4 mg

Vitamin K493 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.7 mg

Folate86 mcg

Choline46 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 18. The excerpt below is the record exactly as published.

To Warm up Perch. Ingredients, Cold cooked Perch. Half a pint of Port Wine. One quart of Stock. 52 HiaH-CLASS COOKERY. One large Onion. Twelve whole Peppers. Twelve Allspice. One blade of Mace. One teaspoonful of Anchovy Sauce. One tablespoonful of Mushroom Ketchup. One tablespoonful of Chilli Vinegar

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