pescatariannut-freeegg-freesoy-free
Creamed Fish
From Magnet users cook book, 1920
Serves 3
Recipe by Mrs. S. J. Schelly, Brantford, Ont.
Presented as published in 1920. 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
478Calories
61 gProtein
42 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein61 g
Carbohydrates42 g
Fiber2.1 g
Sugars11 g
Total Fat20 g
Saturated Fat3.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol189 mg
Sodium2065 mg
Potassium1126 mg
Calcium322 mg
Iron2.6 mg
Magnesium94 mg
Phosphorus942 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A150 mcg
Vitamin E0.2 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B124.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3 mg
Folate65 mcg
Choline5.8 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 8. The excerpt below is the record exactly as published.
CREAMED FISH. Steam 2 pounds of codfish. Break into flakes, re move bones and skin. Make 1 pint of Magnet white sauce, seasoning with salt, pepper, chopped parsley and lemon juice, or a few drops of vinegar. Mix together 1 cup of dry bread crumbs and 3 tablespoons of butter
Cook this with the app: pantry check, scaling, and the assistant.