dinner
Fish Cakes
From Blue Ribbon cook book, 1905
Time to cook, 1 to 2 minutes.
Presented as published in 1905. 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
159Calories
3 gProtein
20 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein3 g
Carbohydrates20 g
Fiber2.9 g
Sugars2.6 g
Total Fat7.5 g
Saturated Fat3.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol20 mg
Sodium447 mg
Potassium411 mg
Calcium51 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate9 mcg
Choline24 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 14. The excerpt below is the record exactly as published.
Fish Cakes—Take remnants of any cold fish, pull them to pieces, and thoroughly incorporate with them a little butter and some mashed potatoes; season the whole with Blue Ribbon white pepper and salt to taste, and a little cayenne
Cook this with the app: pantry check, scaling, and the assistant.