Fish Recipes
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Description: Recipes and general information about types and cooking of fish and shellfish from The Boston Cooking-School Cook Book, 1918, by Fannie Merritt Farmer.
XI. FISH. Farmer, Fannie Merritt. 1918. The Boston Cooking-School Cook Book. THE meat of fish is the animal food next in importance to that of birds and mammals. Fish meat, with but few exceptions, is less stimulating and nourishing than meat of other animals, but is usually easier of digestion. Salmon, mackerel, and eels are exceptions to these rules, and should not be eaten by those of weak digestion. White fish, on account of their easy digestibllity, are especially desirable for those of sedentary habits. Fish is not recommended for brain-workers on account of the large amount of phosphorus (an element abounding largely in nerve tissue) which it contains, but because of its easy digestibility. It is a conceded fact that many fish contain less of this element than meat.
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| Page title: | XI. FISH. Farmer, Fannie Merritt. 1918. The Boston Cooking-School Cook Book. |
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| Date | Creation Date: 03-apr-1997 Expiration Date: 04-apr-2023 |