pescatariandairy-freenut-freesoy-free
Fillet of Whitefish
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
105Calories
11 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein11 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat6.2 g
Saturated Fat1.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol201 mg
Sodium84 mg
Potassium148 mg
Calcium35 mg
Iron1 mg
Magnesium14 mg
Phosphorus167 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A89 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate27 mcg
Choline163 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 66. The excerpt below is the record exactly as published.
FILLET OF WHITEFISH. Whitefish. Egg. Salt. Pepper. Bread crumbs. Parsley
Cook this with the app: pantry check, scaling, and the assistant.