Fish and Potato Pancake

Name: Fish and Potato Pancake
Ingredients: 1 medium-sized onion, finely chopped; 1 teaspoon vinegar; 4 oz. dripping or fat; 1 level teaspoon salt; 2 lb. potatoes, cooked and sliced; 1 Ib. white fish, cooked and flaked; Chopped parsley

From Fish cookery, 1948

Presented as published in 1948. 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

2034Calories

76 gProtein

173 gCarbs

116 gFat

Full nutrition (34 nutrients)

Calories2034 kcal

Protein76 g

Carbohydrates173 g

Fiber22 g

Sugars14 g

Total Fat116 g

Saturated Fat34 g

Monounsaturated Fat49 g

Polyunsaturated Fat27 g

Omega-30 g

Cholesterol324 mg

Sodium3904 mg

Potassium4801 mg

Calcium213 mg

Iron8.7 mg

Magnesium297 mg

Phosphorus1849 mg

Zinc4.4 mg

Copper1.2 mg

Manganese1.6 mg

Vitamin D6.4 mcg

Vitamin C190 mg

Vitamin A14 mcg

Vitamin E5.6 mg

Vitamin K19 mcg

Vitamin B63.2 mg

Vitamin B127.4 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)13 mg

Folate165 mcg

Choline257 mg

Caffeine0 mg

Water1250 g

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 12. The excerpt below is the record exactly as published.

Fish and Potato Pancake 1 medium-sized onion, finely chopped 1 teaspoon vinegar 4 oz. dripping or fat 1 level teaspoon salt 2 lb. potatoes, cooked and sliced Pepper to taste 1 Ib. white fish, cooked and flaked Chopped parsley

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