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Creamed Fish
From The household cook book, 1902
Serves 3
Any other kind of fish can be cooked in the same way.
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
19Calories
2 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein1.8 g
Carbohydrates2.3 g
Fiber0.1 g
Sugars0.8 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol4.6 mg
Sodium4 mg
Potassium75 mg
Calcium3 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate8.8 mcg
Choline1.7 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 453. The excerpt below is the record exactly as published.
CREAMED FISH — Take 1 can salmon, turn it on a platter, take out all pieces of skin and bone and pick it well to pieces; drain, and let it stand 2 or 3 hours to aerate. Make the " White Sauce" previ- ously given; add the salmon and stir constantly until well heated through ; then add a little lemon juice
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