pescatariannut-freesoy-free
Canelle of Fish
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
947Calories
95 gProtein
79 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories947 kcal
Protein95 g
Carbohydrates79 g
Fiber4.9 g
Sugars7.9 g
Total Fat24 g
Saturated Fat7.1 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol711 mg
Sodium1181 mg
Potassium1649 mg
Calcium385 mg
Iron9.4 mg
Magnesium149 mg
Phosphorus1316 mg
Zinc5 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A327 mcg
Vitamin E1.7 mg
Vitamin K7.6 mcg
Vitamin B61.2 mg
Vitamin B127.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate226 mcg
Choline459 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 25. The excerpt below is the record exactly as published.
Canelle of Fish. ] breakfastcupful Bread Crumbs, 1 do. Cooked Fish, a little minced Parsley, Pepper and Salt. Beat 3 eggs ; add ^ teacupful of milk
Cook this with the app: pantry check, scaling, and the assistant.