Fish Cakes

Name: Fish Cakes
Ingredients: half a pound of cold fish; half a pound of cooked potatoes; 1 oz. of butter or dripping; two table-spoonfuls of milk; one egg; bread crumbs

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

820Calories

56 gProtein

119 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories820 kcal

Protein56 g

Carbohydrates119 g

Fiber12 g

Sugars8.3 g

Total Fat36 g

Saturated Fat3.8 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol360 mg

Sodium2198 mg

Potassium1618 mg

Calcium403 mg

Iron20 mg

Magnesium161 mg

Phosphorus1080 mg

Zinc4.1 mg

Copper2.4 mg

Manganese4.1 mg

Vitamin D1.7 mcg

Vitamin C12 mg

Vitamin A97 mcg

Vitamin E1.7 mg

Vitamin K7.3 mcg

Vitamin B60.9 mg

Vitamin B124.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)11 mg

Folate162 mcg

Choline168 mg

Caffeine0 mg

Water450 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.

Fish Cakes. Take half a pound of cold fish, freed from skin and bones, half a pound of cooked potatoes, 1 oz. of butter or dripping, two table-spoonfuls of milk, salt and pepper, one egg, and bread crumbs

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