Cream of Fish
From The home science cook book, 1902
Presented as published in 1902. 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
416Calories
28 gProtein
41 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein28 g
Carbohydrates41 g
Fiber0.5 g
Sugars25 g
Total Fat15 g
Saturated Fat8.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol38 mg
Sodium1817 mg
Potassium1197 mg
Calcium762 mg
Iron2 mg
Magnesium62 mg
Phosphorus662 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A402 mcg
Vitamin E1.1 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8 mg
Folate66 mcg
Choline44 mg
Caffeine0 mg
Water852 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 34. The excerpt below is the record exactly as published.
Cream of Fish. The head and bones of a three-pound cod or haddock will yield a pint or more of stock. Use this in place of the chicken stock above and omit the celery
Cook this with the app: pantry check, scaling, and the assistant.