Whitefish Fines Herbes

Name: Whitefish Fines Herbes
Ingredients: two whitefish of fair size; half-a-teaspoonful of mixed finely minced chives or shallot and parsley; season to taste with salt and pepper; a tiny squeeze of lemon juice

From Paper-bag cookery, 1911

Haddock and fresh herrings are also excellent when cooked in this way.

Presented as published in 1911. 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

26Calories

0 gProtein

8 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories26 kcal

Protein0.5 g

Carbohydrates7.5 g

Fiber0.4 g

Sugars2.6 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium53 mg

Potassium103 mg

Calcium6 mg

Iron0.1 mg

Magnesium6 mg

Phosphorus8 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 11. The excerpt below is the record exactly as published.

Whitefish Fines Herbes. — Take two whitefish of fair size, get the fishmonger to bone them. Fill the cavity with half-a-tea- spoonful of mixed finely minced chives or shallot and parsley, season to taste with salt and pepper and a tiny squeeze of lemon juice

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