Cutlets, Fish
From The complete Indian housekeeper & cook, 1898
The potatoes may be omitted if desired, and a little good thick white sauce used instead.
Presented as published in 1898. 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
80Calories
1 gProtein
10 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein1.5 g
Carbohydrates10 g
Fiber1.4 g
Sugars1.3 g
Total Fat3.8 g
Saturated Fat2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol9.8 mg
Sodium224 mg
Potassium206 mg
Calcium26 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate4.5 mcg
Choline12 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 171. The excerpt below is the record exactly as published.
Cutlets, Fish. — Pound any quantity of cold fish in a mortar with half the amount of mashed ])otatoes and a hit of butter, season- ing to taste. Form into cutlets; egg, crumb, and fry crisp of a light golden brown. Kavigotte or Tartar sauce goes well with this dish
Cook this with the app: pantry check, scaling, and the assistant.