pescatariannut-freeegg-freesoy-free
Cusk, a-la Creme
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
They are in rows like pins in a paper, and if you start all right it will take but a few minutes to remove them.
Presented as published in 1880. 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
120Calories
7 gProtein
12 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein6.6 g
Carbohydrates12 g
Fiber0.4 g
Sugars8.9 g
Total Fat7.1 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol27 mg
Sodium72 mg
Potassium300 mg
Calcium208 mg
Iron0.2 mg
Magnesium24 mg
Phosphorus184 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C2.7 mg
Vitamin A55 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate9.9 mcg
Choline31 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 46. The excerpt below is the record exactly as published.
Cusk, a- la Creme. A cusk, cod or haddock, weighing five or six pounds ; one quart of milk, two table-spoonfuls of flour, one of butter, one small slice of onion, two sprigs of parsley, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.