Fish a la King

Name: Fish a la King
Ingredients: 2 pounds fish (fresh or frozen); 1 small can mushroom pieces; 1 green pepper; 2 cups medium white sauce; % cup sherry, optional; 1 teaspoon paprika

From Seafood cookery from Carteret County kitchens, 1900

Serves six generously.

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

1069Calories

133 gProtein

58 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1069 kcal

Protein133 g

Carbohydrates58 g

Fiber1.3 g

Sugars29 g

Total Fat17 g

Saturated Fat9.5 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol459 mg

Sodium3991 mg

Potassium2481 mg

Calcium833 mg

Iron3.9 mg

Magnesium223 mg

Phosphorus3167 mg

Zinc5.4 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A520 mcg

Vitamin E5.5 mg

Vitamin K2.9 mcg

Vitamin B60.9 mg

Vitamin B1218 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.9 mg

Niacin (B3)8.1 mg

Folate53 mcg

Choline1.2 mg

Caffeine0 mg

Water1310 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 17. The excerpt below is the record exactly as published.

FISH A LA KING 2 pounds fish (fresh or frozen) 1 small can mushroom pieces 1 green pepper | 2 cups medium white sauce 1 small can pimiento % cup sherry, optional Parboil fish, bone and flake. Saute green pepper. Add fish, green pepper, pimiento, and mushrooms to white sauce. Season with 1 teaspoon paprika

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