pescatariandairy-freenut-freeegg-freesoy-free

Fish A La Creme

Name: Fish A La Creme
Yield: 2 servings
Ingredients: Two cups cold flaked fish; 1 cup of white sauce; a small piece of bay leaf; a little parsley; 1/2 teaspoon onion juice; 1/2 cup cracker crumbs; pepper; salt

From Kentucky receipt book, 1903

Serves 2

Fish may be put in shells and baked.

Presented as published in 1903. 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

476Calories

37 gProtein

38 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories476 kcal

Protein37 g

Carbohydrates38 g

Fiber1.2 g

Sugars5.1 g

Total Fat19 g

Saturated Fat4.7 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol116 mg

Sodium1259 mg

Potassium601 mg

Calcium183 mg

Iron2.6 mg

Magnesium63 mg

Phosphorus822 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C1.1 mg

Vitamin A170 mcg

Vitamin E1.8 mg

Vitamin K1.6 mcg

Vitamin B60.2 mg

Vitamin B124.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.9 mg

Folate54 mcg

Choline24 mg

Caffeine0 mg

Water295 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 18. The excerpt below is the record exactly as published.

Fish A La Creme. Two cups cold flaked fish, 1 cup of white, sauce, a small piece of bay leaf, a little parsley, ^ teaspoon onion juice, % cup cracker crumbs, pepper and salt

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