Fish Cakes

Name: Fish Cakes
Ingredients: 1 lb. cooked fish (any scraps); 1 lb. mashed potatoes (warm); 1 tablespoonful milk, or 1 oz. butter; 2 eggs (not required if the mixture is baked)

From Cookery book and general axioms for plain cookery, 1890

Eggs are not required if the mixture is baked.

Presented as published in 1890. 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

1204Calories

140 gProtein

62 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1204 kcal

Protein140 g

Carbohydrates62 g

Fiber8.6 g

Sugars9.1 g

Total Fat40 g

Saturated Fat17 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.8 g

Omega-30.4 g

Cholesterol723 mg

Sodium1831 mg

Potassium3726 mg

Calcium397 mg

Iron6 mg

Magnesium236 mg

Phosphorus2078 mg

Zinc5.6 mg

Copper0.7 mg

Manganese0.5 mg

Vitamin D2.6 mcg

Vitamin C0.5 mg

Vitamin A564 mcg

Vitamin E2.4 mg

Vitamin K11 mcg

Vitamin B62.3 mg

Vitamin B1212 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)13 mg

Folate151 mcg

Choline368 mg

Caffeine0 mg

Water758 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 7. The excerpt below is the record exactly as published.

FISH CAKES. Ingredients : -1 lb. cooked fish (any scraps). 1 lb. mashed potatoes (warm). 1 tablespoonful milk, or 1 oz. butter. 2 eggs (not required if the mixture is baked)

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