pescatariannut-freeegg-freesoy-free
A 'Pick Up' of Fish
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Clara Hall, Chicago, III.
Presented as published in 1912. 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
495Calories
34 gProtein
77 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein34 g
Carbohydrates77 g
Fiber3.9 g
Sugars5.4 g
Total Fat9.7 g
Saturated Fat1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol120 mg
Sodium760 mg
Potassium808 mg
Calcium122 mg
Iron8 mg
Magnesium101 mg
Phosphorus648 mg
Zinc50 mg
Copper3.9 mg
Manganese1.3 mg
Vitamin D0.2 mcg
Vitamin C5.8 mg
Vitamin A20 mcg
Vitamin E1.7 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B1213 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate31 mcg
Choline81 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 176. The excerpt below is the record exactly as published.
A "PICK UP" OF FISH— A cupful of cold cooked fish— cod- halibut, salmon, or any other firm fish; the same quantity of cooked macaroni, cut into small bits; Yz a cup of tomato sauce, 1 cup of oyster liquor, which any fish dealer will give you; a heaping table- spoon of butter, and the same of flour> a teaspoon of onion juice, and the same of minced parsley. Salt and paprika
Cook this with the app: pantry check, scaling, and the assistant.