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Fish Cakes
From Magnet users cook book, 1920
Serves 4
Recipe by Mrs. Richmond Walker, New Ross, N.S.
Presented as published in 1920. 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
113Calories
3 gProtein
20 gCarbs
4 gFat
Full nutrition (29 nutrients)
Calories113 kcal
Protein3.4 g
Carbohydrates20 g
Fiber3.7 g
Total Fat3.6 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium283 mg
Potassium465 mg
Calcium55 mg
Iron6.8 mg
Magnesium34 mg
Phosphorus65 mg
Zinc0.5 mg
Copper1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A0 mcg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate11 mcg
Water92 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 7. The excerpt below is the record exactly as published.
alt and pepper to. taste. Rub — one tablespoon of butter and flour together, add the boiling water, slowly — stir until boiling, add the salt and pepper, take from fire, add the remaining = tablespoon of butter and it is ready for use. It must not be boiled after the last butter is added.—Mrs. E. Roadhouse, Calgary, Alta. * FISH CAKES. One cup of boiled boneless codfish, 2 cups of cold masieg ed potatoes, 1 teaspoon of butter, 2 tablespoons of cream
Cook this with the app: pantry check, scaling, and the assistant.