pescatariannut-freeegg-freesoy-free
Filleted Deviled Kipper on Toast
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
54Calories
6 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein6.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.1 g
Saturated Fat0.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Cholesterol21 mg
Sodium230 mg
Potassium112 mg
Calcium21 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus81 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0.3 mg
Vitamin A10 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B124.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate3.5 mcg
Choline24 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 215. The excerpt below is the record exactly as published.
Filleted Deviled Kipper on Toast. Fillet the kipper in the usual way. Butter some toast. Place fillet on top and cut to any shape you may fancy. Put a little grated cheese, cayenne pepper or black pepper, a pinch of breadcrumbs, and a little butter
Cook this with the app: pantry check, scaling, and the assistant.