Creamed Fish Garnished with Potatoes
From Luncheons, 1902
Use plenty of sauce.
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
424Calories
65 gProtein
20 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein65 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat7.9 g
Saturated Fat4.4 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol228 mg
Sodium1946 mg
Potassium1121 mg
Calcium378 mg
Iron1.5 mg
Magnesium101 mg
Phosphorus1548 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A212 mcg
Vitamin E2.4 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B128.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.7 mg
Folate24 mcg
Caffeine0 mg
Water592 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 25. The excerpt below is the record exactly as published.
CREAMED FISH GARNISHED WITH POTATOES Make a good white sauce, or any other sauce preferred. Cut cold boiled fish in pieces one or two inches across and heat them in the sauce without breaking them. Use a plenti- ful amount of the sauce. Turn the fish mixture on to a platter and sprinkle over the top a little parsley chopped very fine. Season some mashed potato with salt, butter, and milk
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