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Whiting, Broiled
From Cassell's dictionary of cookery, 1892
Serves 1
Preserve the liver for added flavor.
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
91Calories
9 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein9.4 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol198 mg
Sodium158 mg
Potassium121 mg
Calcium34 mg
Iron1.1 mg
Magnesium12 mg
Phosphorus172 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2274. The excerpt below is the record exactly as published.
Whiting, Broiled.— Wash the whiting in salted water, and be careful to preserve the liver, as it is by some considered a delicacy. Dry the fish thoroughly, brush it over with oil, and roll it in flour. Broil it over a clear bright fire. Serve on a hot dish, either with a little piece of butter placed upon the fish, or with melted butter or parsley sauce ; or, better still, with a sauce prepared as follows : — Beat the yolk of an egg in a gallipot, and put with it two table-spoonfuls ' of water and two table- spoonfuls of tarragon vinega
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Cook this with the app: pantry check, scaling, and the assistant.