Fish Cakes
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
90Calories
7 gProtein
2 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein7.3 g
Carbohydrates1.8 g
Fiber0 g
Sugars1.7 g
Total Fat5.7 g
Saturated Fat3.9 g
Monounsaturated Fat19 g
Polyunsaturated Fat7.9 g
Omega-32 g
Cholesterol190 mg
Sodium83 mg
Potassium115 mg
Calcium65 mg
Iron0.9 mg
Magnesium9.6 mg
Phosphorus130 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E5.2 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline152 mg
Caffeine0 mg
Water65 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.
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
Cook this with the app: pantry check, scaling, and the assistant.