Fish a la Creme
From Machias Cook Book, 1899
Nice served with little potato cakes fried in butter, or with mashed potato.
Presented as published in 1899. 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
861Calories
6 gProtein
21 gCarbs
106 gFat
Full nutrition (29 nutrients)
Calories861 kcal
Protein6.4 g
Carbohydrates21 g
Fiber0 g
Total Fat106 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol304 mg
Sodium51 mg
Potassium254 mg
Calcium151 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus156 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate25 mcg
Water142 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 20. The excerpt below is the record exactly as published.
FISH A LA CREME. Boil a fresh cod in salted water, when done, free from skin and bones, and pick apart. Then take a pint of rich milk, half cream is belter, 2 tablespoonfuls butter, 2 of flour, cook. Put in a piece of onion and J4 of a bay leaf.
Cook this with the app: pantry check, scaling, and the assistant.