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Whiting Boiled
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
90Calories
18 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein18 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol67 mg
Sodium72 mg
Potassium249 mg
Calcium48 mg
Iron0.3 mg
Magnesium21 mg
Phosphorus222 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate13 mcg
Choline65 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 87. The excerpt below is the record exactly as published.
WHITING BOILED. Trim only the number of whiting required, boil in some salt water
Cook this with the app: pantry check, scaling, and the assistant.