Trout Boiled in Salt Water
From The spirit of cookery, 1895
This is a preferred method of preparation for trout.
Presented as published in 1895. 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
264Calories
6 gProtein
60 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories264 kcal
Protein5.6 g
Carbohydrates60 g
Fiber5.4 g
Sugars2.7 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium1137 mg
Calcium16 mg
Iron0.9 mg
Magnesium66 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.3 mg
Folate30 mcg
Choline41 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 346. The excerpt below is the record exactly as published.
trout, and is most esteemed ; the colour of its flesh is supposed to be derived from the spawn and young of the crayfish which the trout eat. Although trout may grow to very large size (Soyer ate of one, taken in the Lake of Killarney, which weighed 26 lb.), they occur in the market only of moderate size. Trout should be boiled in salt water, with a little vinegar and aromatic herbs, and served with boiled potatoes and browned butter
Cook this with the app: pantry check, scaling, and the assistant.