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Deviled Fillets of Fish
From Lowney's cook book, 1907
Serves 1
Serve hot with sauce tartare or tomato tartare.
Presented as published in 1907. 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
322Calories
24 gProtein
51 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories322 kcal
Protein24 g
Carbohydrates51 g
Fiber2.2 g
Sugars1.7 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol69 mg
Sodium5305 mg
Potassium415 mg
Calcium53 mg
Iron3.7 mg
Magnesium45 mg
Phosphorus501 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A33 mcg
Vitamin E1.4 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate86 mcg
Choline14 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 27. The excerpt below is the record exactly as published.
Deviled Fillets of Fish 6 fish fillets 1 teaspoon Worcestershire sauce 1 teaspoon mustard 2 teaspoon salt 2 tablespoons lemon juice ^ teaspoon paprika 1 tablespoon hot water ^ cup cracker crumbs seasoned M
Cook this with the app: pantry check, scaling, and the assistant.