pescatariannut-freesoy-free
Cream Fish
From The New century cook book, 1899
Serves 6
Salmon may be used instead of boiled fish. Recipe by Miss Lora Eidson.
Presented as published in 1899. 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
528Calories
63 gProtein
35 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein63 g
Carbohydrates35 g
Fiber2 g
Sugars6.3 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol269 mg
Sodium2508 mg
Potassium882 mg
Calcium418 mg
Iron3.3 mg
Magnesium98 mg
Phosphorus1390 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.9 mcg
Vitamin C1.1 mg
Vitamin A114 mcg
Vitamin E2.3 mg
Vitamin K19 mcg
Vitamin B60.4 mg
Vitamin B127.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.1 mg
Folate59 mcg
Choline72 mg
Caffeine0 mg
Water420 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 20. The excerpt below is the record exactly as published.
Cream Fish. For five pounds of fish. Boil fish and pick into small pieces when cold; boil one pint of milk, thicken with one table- spoonful of flour mixed in a little cold milk, one tablespoonful of butter added to the milk; when cold add two eggs beaten light, one pint of fine bread crumbs, one teacup grated cheese
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