Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one teaspoonful of salt has been added
- six pounds will require thirty minutes
- a piece of strong while cotton cloth to keep it from breaking
- a teaspoonful of lemon juice may be added to the water
Directions
The general rule for boiled fish is to wash in cold water and wipe dry; pin the fish in a piece of strong while cotton cloth to keep it from breaking; cover with boiling water, to which one teaspoonful of salt has been added, and cook gently. Rapid boiling will break the fish. A fish weighing from four to six pounds will require thirty minutes; allow about three minutes longer for cadi additional pound. For boiled white fish a teaspoonful of lemon juice may be added to the water. When the fish is cooked remove from the kettle; drain well; serve on a hot platter garnished with sprigs of parsley. Serve boiled fish with Hollandaise sauce, drawn butter, or egg sauce.