Fish a la Creme
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Can also be baked in a dish with breadcrumbs on top.
Presented as published in 1904. 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
409Calories
64 gProtein
18 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories409 kcal
Protein64 g
Carbohydrates18 g
Fiber0.2 g
Sugars11 g
Total Fat7.4 g
Saturated Fat4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol226 mg
Sodium1907 mg
Potassium1085 mg
Calcium350 mg
Iron1.5 mg
Magnesium99 mg
Phosphorus1525 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E2.4 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B128.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.6 mg
Folate22 mcg
Caffeine0 mg
Water574 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 22. The excerpt below is the record exactly as published.
Fish a la Creme. — Flake any nice white fish with two silver forks into neat pieces, dusting them as you do so with white pepper, salt, and a few droj)s of lemon juice (this can be done overnight, and in any case should be done whilst the fish is hot, as the skin and bones never come away so neatly if the fish is left till cold) ; have ready for each |lb. of flaked fish half a pint of good melted butter, bechamel, or white sauce, flavouring these with a dash of cayenne and lemon juice and some delicately minced chives or parsley ; heat the fish in this, and when thoroughly hot, dish on a hot dish with a garnish of fried croutons
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