dinnerpescatariannut-freesoy-freeshellfish-free
Fish Cakes
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 8 to 10 minutes to fry.
Presented as published in 1892. 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
24Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein1.5 g
Carbohydrates3.8 g
Fiber0.2 g
Sugars0.3 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium37 mg
Potassium9.9 mg
Calcium9.3 mg
Iron0.2 mg
Magnesium2.2 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.4 mcg
Choline0.7 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 513. The excerpt below is the record exactly as published.
Fish Cakes. — Make a savoui-y gravy, by 1 boiling down the heads, tails, fins, and bones I of any fish, with water enough to cover them. ! Add onion, herbs, pepper, salt, and a very ' little mace. "With the meat, when well minced, mix a third part of the quantity of bread- ! crumbs, and a flavoming of the same kind as that used for gravy. Moisten with melted I butter, and bind with white of egg
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