pescatariannut-freesoy-free

Devilled Fish

Name: Devilled Fish
Yield: 1 servings
Ingredients: One cup cold cooked fish; one teaspoon parsley; two hard-boiled eggs, chopped fine; pepper and salt; Sprinkle with bread crumbs; a little butter

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

370Calories

37 gProtein

43 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories370 kcal

Protein37 g

Carbohydrates43 g

Fiber2.7 g

Sugars3.7 g

Total Fat4.2 g

Saturated Fat1 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol109 mg

Sodium1228 mg

Potassium504 mg

Calcium147 mg

Iron3.5 mg

Magnesium65 mg

Phosphorus772 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.5 mcg

Vitamin C2 mg

Vitamin A13 mcg

Vitamin E1.2 mg

Vitamin K28 mcg

Vitamin B60.2 mg

Vitamin B124.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.5 mg

Folate66 mcg

Choline8.9 mg

Caffeine0 mg

Water210 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 125. The excerpt below is the record exactly as published.

Devilled Fish One cup cold cooked fish, one teaspoon parsley, two hard- boiled eggs, chopped fine, pepper and salt. Put lightly in cups and add milk enough to come almost to the top of fish. Sprinkle with bread crumbs and a little butter

Cook this with the app: pantry check, scaling, and the assistant.