Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
3
Calories
0g
Protein
0g
Fat
0g
Carbs
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 |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 tablespoon of vinegar
- one teaspoon of salt to every quart of water helps to bleach
Directions
1
Cover in hot water or pin in a linen cloth. Cook until tender. One tablespoon of vinegar and one teaspoon of salt to every quart of water helps to bleach and season fish. When done lift out carefully. Serve with drawn butter sauce, egg sauce, Hollandaise or Creole sauce. Garnish with parsley and hard-boiled eggs. Serve cold with tartar sauce.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive