Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- half quarts water
- a piece of celery
- a sprig of parsley
- two onions
- three cloves
- two tea-cups vinegar
- parsley
- cloves
- vinegar
- salt
Directions
Put a whole fish in kettle, and cover with a stock made as follows : Fry in a sauce-pan two onions, a carrot, a piece of celery or celery seed, a table-spoon butter and one of flour, a sprig of parsley, a tea-spoon of whole black peppers, and three cloves; add two and a half quarts water, two tea-cups vinegar, boil twenty minutes, salt and skim. Pour this over the fish and boil gently until done. Serve with egg sauce.