Curried Fish
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Serve very hot.
Presented as published in 1894. 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
1020Calories
36 gProtein
19 gCarbs
100 gFat
Full nutrition (34 nutrients)
Calories1020 kcal
Protein36 g
Carbohydrates19 g
Fiber3.3 g
Sugars0.5 g
Total Fat100 g
Saturated Fat50 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol391 mg
Sodium843 mg
Potassium711 mg
Calcium222 mg
Iron2.1 mg
Magnesium71 mg
Phosphorus846 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0.7 mg
Vitamin A7.2 mcg
Vitamin E2.7 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B123.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate18 mcg
Choline4.4 mg
Caffeine0 mg
Water358 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 34. The excerpt below is the record exactly as published.
Curried Fish. Cook one tablespoon of onion, cut very fine, in one tablespoon butter five minutes; be careful not to burn; mix one tablespoon curry powder with one tablespoon flour, and stir into the melted butter; add gradually one-half pint milk or cream, stirring constantly; then add a large cupful any kind of cold boiled fish
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