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Fish and Sauce

Name: Fish and Sauce
Yield: 2 servings
Ingredients: One pound salt fish; two ounces of dripping; one ounce of flour; one half pint milk; one gill water; one salt-spoonful pepper

From Handbook of practical cookery, 1886

Serves 2

Presented as published in 1886. 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

539Calories

35 gProtein

25 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories539 kcal

Protein35 g

Carbohydrates25 g

Fiber3.2 g

Sugars5.9 g

Total Fat34 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.2 g

Omega-30 g

Cholesterol148 mg

Sodium806 mg

Potassium732 mg

Calcium244 mg

Iron2.5 mg

Magnesium77 mg

Phosphorus802 mg

Zinc1.5 mg

Copper0.3 mg

Manganese1.7 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A49 mcg

Vitamin E2.1 mg

Vitamin K21 mcg

Vitamin B60.3 mg

Vitamin B124.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.7 mg

Folate25 mcg

Choline58 mg

Caffeine0 mg

Water366 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 174. The excerpt below is the record exactly as published.

Fish and Sauce.— One pound salt fish, two ounces of dripping, one ounce of flour, one half pint milk, one gill water, one salt-spoonful pepper

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