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Chartreuse or Casserole of Fish No. 2
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
479Calories
39 gProtein
66 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein39 g
Carbohydrates66 g
Fiber6.1 g
Sugars18 g
Total Fat6.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol109 mg
Sodium1800 mg
Potassium897 mg
Calcium172 mg
Iron4.7 mg
Magnesium91 mg
Phosphorus823 mg
Zinc2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C9.6 mg
Vitamin A267 mcg
Vitamin E4.9 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B124.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate77 mcg
Choline15 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 104. The excerpt below is the record exactly as published.
Chartreuse^ or Cassei^ole of Fish^ No. 1. — One cup of any cold Jish, flaked, seasoned, and moistened with a little cream ; the same quantity of mashed potatoes ; and two hard- hoiled eggs. Butter a small mould and put in alternate la}'- ers of potatoes, fish, and slices of egg. Steam twent}^ minutes, turn out upon a hot platter, and garnish with parsley. No. 2. — Mix one cup of stale bread crumbs.) one pint of cold fish.) flaked, and two eggs. Season to taste with Wor- cestershire or tomato catchujj^ salt., and cayenne pepper
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