Fish Cakes
From Camp cookery (Kephart), 1910
Fry in deep fat for best results.
Presented as published in 1910. 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
320Calories
13 gProtein
57 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein13 g
Carbohydrates57 g
Fiber8.1 g
Sugars2.7 g
Total Fat5.3 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium7090 mg
Potassium1438 mg
Calcium99 mg
Iron4 mg
Magnesium87 mg
Phosphorus281 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D1 mcg
Vitamin C59 mg
Vitamin A82 mcg
Vitamin E0.6 mg
Vitamin K18 mcg
Vitamin B61 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate70 mcg
Choline184 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 43. The excerpt below is the record exactly as published.
Fish Cakes. — Take fish left over from a previous meal and either make some mashed potatoes (boil them, and mash with butter and milk) or use just the plain cold boiled potatoes. Remove bones from fish and mince it quite fine. Mix well, in propor- tion of one-third fish and two-thirds potato. Sea- son with salt and pepper. Then mix in thor- oughly a well-beaten egg or two (or equivalent of desiccated egg). If it seems too dry, add more egg. Form into flat cakes about 2^ x % inches, and fry with salt pork, or (preferably) in deep fat, like doughnuts. Fish, Creamed. — See page 98. A good way of utilizing fish left over. FISH AND SHELLFISH. 89 Eel, Broiled. — Skin, clean well with salt to re^ move slime, slit down the back and remove bone, cut into good-sized pieces, rub inside with egg, if you have it, roll in corn meal or dry bread- crumbs, season with pepper
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