dinnerpescatariangluten-freenut-freesoy-free
Fish Cakes
From The "A1" cookery book, 1901
Serves 2
Use as little flour as possible to prevent bursting.
Presented as published in 1901. 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
342Calories
36 gProtein
40 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein36 g
Carbohydrates40 g
Fiber4.8 g
Sugars2.3 g
Total Fat9.5 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol215 mg
Sodium808 mg
Potassium1374 mg
Calcium86 mg
Iron2.8 mg
Magnesium93 mg
Phosphorus832 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C45 mg
Vitamin A49 mcg
Vitamin E1.4 mg
Vitamin K4.6 mcg
Vitamin B60.9 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate46 mcg
Choline102 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 18. The excerpt below is the record exactly as published.
Fish Cakes. — Equal quantities of cold boiled potatoes and cooked fish are required for these cakes. Put the potatoes through a potato masher. Perfectly free the fish from skin and bone ; break it into flakes with a silver fork. Pound the fish and potatoes together in a pestle and mortar, and season rather highly with salt and cayenne, and a small pinch of mace and a few drops of anchovy sauce. Make into a stiff paste with one tablespoon of milk, half an ounce of melted butter, and the yolk of an egg for one pound of fish
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