Creamed Fish

Name: Creamed Fish
Ingredients: one or two eggs; salt; one teaspoonful of plain flour; any fish left from dinner; a few drops lemon juice

From Physical culture cook book, 1901

Presented as published in 1901. 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

103Calories

7 gProtein

9 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories103 kcal

Protein6.9 g

Carbohydrates9.3 g

Fiber0.3 g

Sugars2.7 g

Total Fat5 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium72 mg

Potassium176 mg

Calcium34 mg

Iron1.1 mg

Magnesium13 mg

Phosphorus110 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C39 mg

Vitamin A80 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate48 mcg

Choline152 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 38. The excerpt below is the record exactly as published.

Creamed Fish. — Separate the meat from the bones of any fish that may be left from dinner, and place one side. Break into a bowl one or two eggs, according to amount 122 THE PHYSICAL CULTURE COOK BOOK. of fish; add salt and one teaspoonful of plain flour; mix thoroughly. Pour into a frying pan in which is a little hot butter. Stir until hot. Serve on toast. Add a few drops lemon juice

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