pescatariannut-freeegg-freesoy-free
Escalloped Fish
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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
469Calories
37 gProtein
52 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein37 g
Carbohydrates52 g
Fiber1.5 g
Sugars6.1 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol133 mg
Sodium811 mg
Potassium613 mg
Calcium199 mg
Iron3.2 mg
Magnesium65 mg
Phosphorus829 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B124.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.9 mg
Folate78 mcg
Choline34 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 18. The excerpt below is the record exactly as published.
Escalloped Fish. Take any cold fresh fish, as trout or whitefish; that left from a previous meal will do nicely; pick into flakes and be careful to free from all bones, put in the bottom of an earthen pudding dish a layer of cracker crumbs then a layer of fish, put in a little pepper, salt if necessary, add a tablespoonful of melted butter, then another layer of crumbs, then of fish, seasoning and so on until the dish is nearly full. Have a layer of cracker on top and over the whole pour enough milk to nearly cover
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