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Don't Cook That

Borated Fish

The entire dictionary entry, in full: fish preserved by boracic acid, largely imported from Norway.

From
The Grocer's Encyclopedia
Published
1911
Yikes Scale
Big yikes

Exactly as printed, 1911

fish preserved by boracic acid; largely imported from Norway.


The Grocer's Encyclopedia, 1911. Public domain; transcription unaltered.

So what happens if I make it?

Boracic acid is boric acid, now barred from food. In 1911 it was ordinary enough that a grocers' reference could define borated fish in eleven words and move on to the next headword.

The absence of any warning is the document. This was routine stock, arriving by the ton, and the trade's own encyclopedia treats it as a category rather than a problem.

Notes from the 21st century

  • Boron accumulates. Repeated dietary exposure builds up, which is why it was eventually prohibited rather than merely limited.
  • Fish was the hardest case. Before reliable refrigerated shipping, preserving fish across a sea crossing meant salt, ice or chemistry. Chemistry was cheapest.
  • The Grocer's Encyclopedia is a trade book. Written for people buying and selling, which is why it reads as inventory rather than judgement.

Also in this book

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