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Fish a la Creme, No. 1
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
760Calories
64 gProtein
45 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein64 g
Carbohydrates45 g
Fiber7.1 g
Sugars10 g
Total Fat37 g
Saturated Fat9.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol205 mg
Sodium12016 mg
Potassium1369 mg
Calcium456 mg
Iron4.7 mg
Magnesium145 mg
Phosphorus1455 mg
Zinc2.6 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D3.8 mcg
Vitamin C1.8 mg
Vitamin A344 mcg
Vitamin E3.2 mg
Vitamin K44 mcg
Vitamin B60.5 mg
Vitamin B127.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.5 mg
Folate32 mcg
Choline39 mg
Caffeine0 mg
Water535 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 17. The excerpt below is the record exactly as published.
Fish a la Creme, No. 1 Mix one and three-fourth cups fish (either ‘left over’ or cooked for the purpose, in boiling salt water) with one cup white sauce and season with salt, pepper and a little minced parsley
Cook this with the app: pantry check, scaling, and the assistant.