Creamed Salt Fish
From The practical cookbook, 1917
By using 2 c. milk and other ingredients in the same proportion, 1 c. cold cooked potatoes, cut in cubes, may be combined with the fish.
Presented as published in 1917. 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
279Calories
37 gProtein
11 gCarbs
9 gFat
Full nutrition (32 nutrients)
Calories279 kcal
Protein37 g
Carbohydrates11 g
Sugars12 g
Total Fat8.8 g
Saturated Fat4.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol138 mg
Sodium880 mg
Potassium744 mg
Calcium335 mg
Iron0.5 mg
Magnesium67 mg
Phosphorus918 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate0 mcg
Choline43 mg
Water420 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 42. The excerpt below is the record exactly as published.
Creamed salt fish . . . I c. _ _ 14 c. Itb. 1 + tb itsp Jfsp Spanish codfish .... I c. 2C. — Itb. I tb. itsp. itsp- Smoked salmon . . . ilb. — — I c. 2tb. 2tb. Itsp. ftsp. Baited finnan haddie . . 241b. — lie. — ^tb. Itb. itsp. ftsp. Creamed finnan haddie , _L!l 1^ _^±_ 4tb. 2tb. itap. iMp . D,....L,C.OOglC PROTEIDS 8g General Directions. These fish have all been smoked or salted to preserve them and will be improved by soaking i hr, or more in warm water, unless the recipe requires that they should be cooked in water before using. Do not use steel knives or forks in preparing them except for cutting fish. Creamed salt fish. Fish should be shredded after soaking, or cut in very small cubes. Make a white sauce of remaining ingredients. Add the fish, reheat, and serve on toast or with- ou
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