Creamed Fish

Name: Creamed Fish
Ingredients: 2 cups of cold fish; 1 cup of white sauce; a small half-teaspoonful of salt; two shakes of pepper; sometimes a half-teaspoonful of chopped parsley

From A Little Cook-Book for a Little Girl, 1905

Can also be served in small dishes.

Presented as published in 1905. 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

561Calories

73 gProtein

52 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories561 kcal

Protein73 g

Carbohydrates52 g

Fiber13 g

Sugars13 g

Total Fat9.6 g

Saturated Fat5.1 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol237 mg

Sodium3188 mg

Potassium1817 mg

Calcium603 mg

Iron6.4 mg

Magnesium190 mg

Phosphorus1683 mg

Zinc3.2 mg

Copper0.9 mg

Manganese6.5 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A226 mcg

Vitamin E3 mg

Vitamin K82 mcg

Vitamin B60.6 mg

Vitamin B129 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)4.4 mg

Folate32 mcg

Choline5.7 mg

Caffeine0 mg

Water615 g

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 15. The excerpt below is the record exactly as published.

Creamed Fish 2 cups of cold fish. 1 cup of white sauce. FOR A LITTLE GIRL 59 Pick any cold fish left from dinner into even bits, taking out all the bones and skin, and mix with the hot white sauce. Stir until smooth, and add a small half-teaspoonful of salt, two shakes of pepper, and sometimes a half-teaspoonful of chopped parsley

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