Fish a la Creme

Name: Fish a la Creme
Ingredients: sufficient cold boiled fish to make a pint; a rounding tablespoonful of butter; one of flour; half a pint of milk; a teaspoonful of salt; a saltspoonful of pepper

From My best 250 recipes, 1907

Presented as published in 1907. 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

503Calories

70 gProtein

33 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories503 kcal

Protein70 g

Carbohydrates33 g

Fiber6.3 g

Sugars12 g

Total Fat22 g

Saturated Fat5.5 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol278 mg

Sodium4008 mg

Potassium1469 mg

Calcium486 mg

Iron3.9 mg

Magnesium150 mg

Phosphorus1640 mg

Zinc2.9 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A99 mcg

Vitamin E2.7 mg

Vitamin K41 mcg

Vitamin B60.6 mg

Vitamin B129 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.2 mg

Folate17 mcg

Choline46 mg

Caffeine0 mg

Water631 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 7. The excerpt below is the record exactly as published.

FISH A LA CREME Pick apart sufficient cold boiled fish to make a pint. Rub together a rounding tablespoonful of butter and one of flour; add half a pint of milk, stir until boiling; take from the fire, add the flaked fish, a teaspoonful of salt and a saltspoonful of pepper

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