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Cold Fish in Shells

Name: Cold Fish in Shells
Yield: 1 servings
Ingredients: Almost any cold cooked fish can be used; one-third of its bulk of cold cooked mushroom; a dessertspoonful of minced pickled gherkins; a tablespoonful of salad oil; a teaspoonful of tarragon vinegar

From Mrs. Roundell's Practical cookery book, 1898

Serves 1

Serve on a flat dish surrounded with watercress.

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

460Calories

58 gProtein

22 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories460 kcal

Protein58 g

Carbohydrates22 g

Fiber3.2 g

Sugars5.8 g

Total Fat16 g

Saturated Fat1.7 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol209 mg

Sodium1930 mg

Potassium904 mg

Calcium73 mg

Iron1.7 mg

Magnesium94 mg

Phosphorus1333 mg

Zinc3.4 mg

Copper1.5 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C0.5 mg

Vitamin A14 mcg

Vitamin E6.9 mg

Vitamin K3.3 mcg

Vitamin B60.6 mg

Vitamin B127.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.2 mg

Folate31 mcg

Choline120 mg

Caffeine0 mg

Water528 g

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 80. The excerpt below is the record exactly as published.

Almost any cold cooked fish can be used, or mixed fish, such as salmon and whiting, sole and shrimps, or turbot and lobster. Cut up the fish in small pieces, add to it one-third of its bulk of cold cooked mushroom cut in small squares, and for six shells allow a dessertspoonful of minced pickled gherkins. Put all into a bowl, moisten with a tablespoonful of salad oil, and a teaspoonful of tarragon vinegar

Cook this with the app: pantry check, scaling, and the assistant.