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Whiting, Boiled
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with melted butter or sauces.
Presented as published in 1892. 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
14Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories14 kcal
Protein3.1 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol12 mg
Sodium83 mg
Potassium40 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus71 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water22 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2273. The excerpt below is the record exactly as published.
Whiting, Boiled.— Whiting plainly boiled is sometimes recommended for invalids, as it is considered light and easy of digestion ; but it is insipid food, and this method of dressing the fish cannot be recommended. Large whiting should be chosen for boiling. Skin the fish, and skewer it with its tail in its mouth. Put it into boiling water slightly salted, clear off the scimi frequently, and simmer the fish till the eyes start and the fiesh will leave the bone. Take it up the moment it is done enough. Drain it, remove the skewer, put the whiting on a hot dish covered with a napkin, garnish with parsley, and send melted butter, anchovy, shrimp, parsley, white, or Dutch sauce to table with it; or, if preferred, merely mix a Kttle fresh butter lightly with the flakes of the fish. Time to boil, from ten to eighteen minutes, according to size. Probable cost, 4d. to 8d. each. Sufficient, one whiting
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