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Whiting Fines Herbes
From Soyer's standard cookery, 1912
Serves 2
Haddock and fresh herrings are also excellent cooked this way.
Presented as published in 1912. 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
65Calories
6 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein6.1 g
Carbohydrates11 g
Fiber3.3 g
Sugars1.3 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol17 mg
Sodium4871 mg
Potassium281 mg
Calcium73 mg
Iron1.4 mg
Magnesium30 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0.4 mcg
Vitamin C19 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline20 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 79. The excerpt below is the record exactly as published.
Whiting Fines Herbes. Take two whiting (four pound size), get the fishmonger to bone them. Fill the cavity with half a teaspoonful 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.