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Fish Cakes
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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
376Calories
56 gProtein
21 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein56 g
Carbohydrates21 g
Fiber3.8 g
Sugars0.8 g
Total Fat7.3 g
Saturated Fat2.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol345 mg
Sodium707 mg
Potassium1396 mg
Calcium132 mg
Iron8.1 mg
Magnesium121 mg
Phosphorus633 mg
Zinc2.2 mg
Copper1 mg
Manganese1.6 mg
Vitamin D1.4 mcg
Vitamin C6 mg
Vitamin A106 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate48 mcg
Choline170 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 203. The excerpt below is the record exactly as published.
FISH CAKES Fish cakes or balls, which are greatly appreciated in both England and America, are made from any boiled fish. Salted cod, however, is best suited to their preparation, and is therefore used much more often than other kinds of fish. Flake one lb. of cooked cod, and clear it of all skin and bones; pound it with one-half lb. of freshly-cooked, floury potatoes, two tablespoonfuls of reduced Béchamel sauce, and two whole eggs. Season with salt and pepper
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