pescatariannut-freeegg-freesoy-free
Deviled Whitefish
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Eloise Jennings, Winnetka, III.
Presented as published in 1912. 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
474Calories
66 gProtein
3 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein66 g
Carbohydrates3.3 g
Fiber0 g
Sugars0.3 g
Total Fat26 g
Saturated Fat3.2 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat7.3 g
Omega-30 g
Cholesterol221 mg
Sodium177 mg
Potassium1094 mg
Calcium98 mg
Iron1.5 mg
Magnesium114 mg
Phosphorus930 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D41 mcg
Vitamin C0 mg
Vitamin A124 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B123.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate57 mcg
Choline222 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 174. The excerpt below is the record exactly as published.
DEVILED WHITEFISH.— Boil a whitefish weighing about lYz lbs. 15 minutes in salted water. Pick in small pieces, add 1 tablespoon of butter, salt, a pinch of cayenne pepper, J^ pt. of milk, and 1 tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.