Fish Cakes

Name: Fish Cakes
Ingredients: I lb. cold fish; ^ lb. cold potatoes; I oz. melted butter; I egg; Pepper and .salt; Mot fat to fry

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

706Calories

69 gProtein

39 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories706 kcal

Protein69 g

Carbohydrates39 g

Fiber7.5 g

Sugars0.2 g

Total Fat30 g

Saturated Fat17 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol456 mg

Sodium2152 mg

Potassium1725 mg

Calcium205 mg

Iron16 mg

Magnesium148 mg

Phosphorus1516 mg

Zinc3.1 mg

Copper2.2 mg

Manganese3.1 mg

Vitamin D1.9 mcg

Vitamin C12 mg

Vitamin A288 mcg

Vitamin E3.4 mg

Vitamin K2.1 mcg

Vitamin B60.9 mg

Vitamin B127.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.8 mg

Folate47 mcg

Choline152 mg

Caffeine0 mg

Water612 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 8. The excerpt below is the record exactly as published.

FISH CAKES. I lb. cold fish. ^ lb. cold potatoes. I oz. melted butter. I egg. Pepper and .salt. Egg and breadcrumbs. Mot fat to fry

Cook this with the app: pantry check, scaling, and the assistant.