Fish Cakes
From Home cookery, 1898
Presented as published in 1898. 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
434Calories
59 gProtein
23 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein59 g
Carbohydrates23 g
Fiber3.2 g
Sugars3 g
Total Fat10 g
Saturated Fat5.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol231 mg
Sodium2017 mg
Potassium1192 mg
Calcium126 mg
Iron1.5 mg
Magnesium97 mg
Phosphorus1392 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C0.2 mg
Vitamin A104 mcg
Vitamin E2.7 mg
Vitamin K4.1 mcg
Vitamin B60.5 mg
Vitamin B127.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.7 mg
Folate10 mcg
Choline27 mg
Caffeine0 mg
Water526 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 7. The excerpt below is the record exactly as published.
Fish Cakes- Cold fish 1 lb. Mashed potatoes 6 oz. Cold sauce to moisten. Anchovy sauce, pepper, salt, cayenne to taste.
Cook this with the app: pantry check, scaling, and the assistant.