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Escalloped Fish
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
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
250Calories
34 gProtein
14 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories250 kcal
Protein34 g
Carbohydrates14 g
Fiber1.1 g
Sugars7.8 g
Total Fat8.1 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol129 mg
Sodium2435 mg
Potassium663 mg
Calcium254 mg
Iron0.9 mg
Magnesium63 mg
Phosphorus816 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E1.2 mg
Vitamin K6.8 mcg
Vitamin B60.3 mg
Vitamin B124.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate0.7 mcg
Choline29 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 8. The excerpt below is the record exactly as published.
ESCALLOPED FISH. Mrs. J. D. Diffenbaugh. Boil three pounds of fish until tender, take out the bone. Dressing : One quart milk, salt, pepper, one tablespoonful butter and three tablespoonfuls of corn starch
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