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Boulettes Of Cooked Fish
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
569Calories
71 gProtein
20 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein71 g
Carbohydrates20 g
Fiber0.4 g
Sugars10 g
Total Fat21 g
Saturated Fat5.1 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat5.8 g
Cholesterol153 mg
Sodium11936 mg
Potassium1762 mg
Calcium285 mg
Iron3.3 mg
Magnesium349 mg
Phosphorus924 mg
Zinc2.2 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C1.6 mg
Vitamin A248 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B61.4 mg
Vitamin B126.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.1 mg
Folate126 mcg
Choline37 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 79. The excerpt below is the record exactly as published.
Boulettes Of Cooked Fish. — Any fish, the flesh of which can be divided into separate flakes, answers for these boulettes. 122 RECHAUFFE DISHES OF FISH Separate the flakes as soon as the fish comes from the dining- room and whilst it is still warm. Fill the hollow sides of the flakes with the fish sauce slightly thickened
Cook this with the app: pantry check, scaling, and the assistant.