A Breakfast Dish
From Reasonable recipes, 1940
Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
323Calories
30 gProtein
1 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein30 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.4 g
Total Fat21 g
Saturated Fat5.3 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol437 mg
Sodium618 mg
Potassium367 mg
Calcium78 mg
Iron2.1 mg
Magnesium35 mg
Phosphorus601 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A280 mcg
Vitamin E3.9 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B123.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate47 mcg
Choline296 mg
Caffeine0 mg
Water202 g
As published
This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 5. The excerpt below is the record exactly as published.
A BREAKFAST DISH Melt 14 oz. margarine. Add 4 oz. well drained, cooked mock-rice or spag- hetti and 5 oz. flaked fresh or tinned white fish. Season well with salt and pepper. Add 2 reconstituted eggs
Cook this with the app: pantry check, scaling, and the assistant.