Fish Cakes

Name: Fish Cakes
Ingredients: two cupfuls cold fish; two cupfuls of cooked, seasoned and mashed potatoes; two tablespoonfuls vegetable oil; two tablespoonfuls of milk; an egg

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

840Calories

75 gProtein

63 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories840 kcal

Protein75 g

Carbohydrates63 g

Fiber8.7 g

Sugars9.7 g

Total Fat31 g

Saturated Fat17 g

Monounsaturated Fat25 g

Polyunsaturated Fat12 g

Omega-32.4 g

Cholesterol467 mg

Sodium3023 mg

Potassium2127 mg

Calcium292 mg

Iron3.2 mg

Magnesium150 mg

Phosphorus1753 mg

Zinc3.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.7 mcg

Vitamin C0.5 mg

Vitamin A347 mcg

Vitamin E8.9 mg

Vitamin K11 mcg

Vitamin B60.9 mg

Vitamin B129.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)7.8 mg

Folate51 mcg

Choline224 mg

Caffeine0 mg

Water834 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 13. The excerpt below is the record exactly as published.

Fish Cakes.— Use for this two cupfuls cold fish freed from skin and bones and chopped fine, and the same STANDARD PAPER BAG COOKERY 35 amount of cooked, seasoned and mashed potatoes. Mix well, season with salt and pepper, add two tablespoon- fuls vegetable oil or melted butter and two tablespoon- fuls of milk. Whip the mixture until as "light as feath- ers." Shape into small, flat cakes of even size. Beat up an egg

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