gluten-freedairy-freenut-freesoy-free
Fish Cakes
From Tried favourites cookery book, 1909
Serves 2
Garnish with sliced carrot and cut lemon if desired.
Presented as published in 1909. 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
469Calories
36 gProtein
40 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein36 g
Carbohydrates40 g
Fiber5.1 g
Sugars2 g
Total Fat18 g
Saturated Fat5.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol212 mg
Sodium873 mg
Potassium1372 mg
Calcium80 mg
Iron2.9 mg
Magnesium95 mg
Phosphorus830 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.6 mcg
Vitamin C45 mg
Vitamin A47 mcg
Vitamin E1.8 mg
Vitamin K4.8 mcg
Vitamin B60.9 mg
Vitamin B123.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate46 mcg
Choline118 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 32. The excerpt below is the record exactly as published.
Fish Cakes. Mash potatoes with two forks, or put through sieve. Mix equal quantities of potatoes and fish. See that there are no bones in fish. For lb. of fish and potatoes add 1 oz. dripping, saltspoon curry poAvder, J saltspoon mustard, a little salt, and 1 egg
Cook this with the app: pantry check, scaling, and the assistant.