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Creamed Fish
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
763Calories
71 gProtein
29 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories763 kcal
Protein71 g
Carbohydrates29 g
Fiber0.8 g
Sugars10 g
Total Fat38 g
Saturated Fat9.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat11 g
Cholesterol166 mg
Sodium1105 mg
Potassium1584 mg
Calcium365 mg
Iron2.8 mg
Magnesium118 mg
Phosphorus1068 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A408 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate68 mcg
Choline36 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 95. The excerpt below is the record exactly as published.
CREAMED FISH 1 cup cooked fish, in flakes 1 cup White Sauce (p. 191)
Cook this with the app: pantry check, scaling, and the assistant.