pescatariannut-freeegg-freesoy-free
Fish a la Creme
From The Cook County cook book, 1912
Serves 1
Use cold boiled salmon, halibut, or whitefish.
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
684Calories
36 gProtein
76 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein36 g
Carbohydrates76 g
Fiber2.9 g
Sugars27 g
Total Fat26 g
Saturated Fat14 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol92 mg
Sodium1966 mg
Potassium972 mg
Calcium936 mg
Iron3.8 mg
Magnesium101 mg
Phosphorus841 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C1.6 mg
Vitamin A220 mcg
Vitamin E0.6 mg
Vitamin K28 mcg
Vitamin B60.4 mg
Vitamin B123.6 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.2 mg
Folate92 mcg
Choline99 mg
Caffeine0 mg
Water462 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 148. The excerpt below is the record exactly as published.
FISH A LA CREME.— Take cold boiled salmon, halibut, whitefish, or any cold fish, remove the skin and bones, flake it. Boil 1 pt. of milk, and mix Ij/^ tablespoons of flour with a little cold milk, and stir into the boiling milk, until it thickens. Butter a bake-dish, put in first a layer of fish, then of fine 'bread crumbs^ and then the dressing, and continue alternately until all the fish is used up; add salt and a little pepper, put all the dressing on, and sift bread crumbs on the top, and, if liked, add a little grated cheese
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Cook this with the app: pantry check, scaling, and the assistant.