Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
5
Calories
0g
Protein
0g
Fat
0g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 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
- a cup of vinegar
- a tablespoonful of capers
- three tablespoonsful of salt
- vinegar
- salt
Directions
1
Wrap the fish in a cloth, place in the fish boiler with enough cold water to cover it, to which add half a cup of vinegar and three tablespoonsful of salt. Boil a medium sized fish for half an hour. Dish on a hot platter, garnish with parsley and slices of lemon and hard boiled eggs, also a tablespoonful of capers. Make a drawn butter sauce and pour over all.
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive