Trout (Plain Boiled)

Name: Trout (Plain Boiled)
Ingredients: the fish; a little boiling vinegar; sufficient boiling salted water; a dozen small onions; a few cloves; two or three slices of lemon; plain butter melted; a sprinkling of fines herbes

From Cookery, 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

835Calories

22 gProtein

190 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories835 kcal

Protein22 g

Carbohydrates190 g

Fiber38 g

Sugars82 g

Total Fat3.1 g

Saturated Fat1 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium95 mg

Potassium2960 mg

Calcium512 mg

Iron5.6 mg

Magnesium211 mg

Phosphorus569 mg

Zinc3.3 mg

Copper0.8 mg

Manganese5.5 mg

Vitamin D0 mcg

Vitamin C239 mg

Vitamin A2.4 mcg

Vitamin E1.1 mg

Vitamin K14 mcg

Vitamin B62.3 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.4 mg

Folate365 mcg

Choline122 mg

Caffeine0 mg

Water2009 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 23. The excerpt below is the record exactly as published.

Trout (Plain Boiled). — When the fish is cleaned and washed, pour over it a little boiling vinegar, then put it into a kettle containing sufficient boiling salted water to cover it, put the fish into this with a dozen small onions, a few cloves, and two or three slices of lemon. When tender, serve hot with plain butter melted and a sprinkling of fines herbe

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