Fish a la Creme

Name: Fish a la Creme
Ingredients: 1 pint of cold cooked fish; Yolks of 2 eggs; 3 pint of milk; 1 blade of mace; 1 bay leaf; 1 sprig of parsley; 1 small piece of onion; 1 tablespoonful of butter; 2 tablespoons of flour; Salt and pepper to taste

From Granite City cook book, 1900

Presented as published in 1900. 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

1403Calories

122 gProtein

95 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories1403 kcal

Protein122 g

Carbohydrates95 g

Fiber2.6 g

Sugars77 g

Total Fat70 g

Saturated Fat31 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.4 g

Omega-30.2 g

Cholesterol797 mg

Sodium2282 mg

Potassium3342 mg

Calcium1968 mg

Iron4.1 mg

Magnesium283 mg

Phosphorus3083 mg

Zinc9.3 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D17 mcg

Vitamin C14 mg

Vitamin A650 mcg

Vitamin E4.1 mg

Vitamin K34 mcg

Vitamin B61.6 mg

Vitamin B1216 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)3 mg

Niacin (B3)6 mg

Folate104 mcg

Choline564 mg

Caffeine0 mg

Water1914 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 13. The excerpt below is the record exactly as published.

FISH A LA CREME. 1 pint of cold cooked fish. Yolks of 2 eggs. 3 pint of milk. 1 blade of mace. . •> 1 bay leaf. , 1 sprig of parsley. 1 small piece of onion. 1 tablespoonful of butter. 2 tablespoons of fiour. Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.