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Devilled Fish
From Miss Cameron's cookery book, 1898
Serves 2
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
15Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein1.2 g
Carbohydrates0.6 g
Fiber0.3 g
Sugars0.1 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.1 mg
Sodium120 mg
Potassium29 mg
Calcium11 mg
Iron0.3 mg
Magnesium8.6 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate3 mcg
Choline4 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 16. The excerpt below is the record exactly as published.
Devilled Fish. Some fillets of cooked or raw fish, teaspoonful dry tard, dessertspoonful French mustard, dessertspoonful cho] chutney, teaspoonful essence of anchovy, salt, black pej and cayenne
Cook this with the app: pantry check, scaling, and the assistant.