Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
31
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 gill of wine
- half full
- salt
- pepper
Directions
1
LAY the perch in a deep pan with the heads on; sprinkle salt, pepper, and a little chopped onion over each layer; when they are all in, take as much water as will be sufficient to fill the pan less than half full; add a gill of wine, one of catsup, a little lemon pickle and spice; cover the pan, and let it -stew gently till done; take out the fish without breaking, put. them in a deep dish, pour thfe gravy on, and neatly turn them out.
2
PRESERVES.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive