Fish Cakes (No. 2)

Name: Fish Cakes (No. 2)
Ingredients: one large cupful of shredded fish; six medium pared raw potatoes; one egg; one tablespoonful butter; salt

From Physical culture cook book, 1901

Presented as published in 1901. 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

825Calories

48 gProtein

158 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories825 kcal

Protein48 g

Carbohydrates158 g

Fiber19 g

Sugars7.4 g

Total Fat13 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol140 mg

Sodium843 mg

Potassium4206 mg

Calcium145 mg

Iron7.8 mg

Magnesium245 mg

Phosphorus1187 mg

Zinc3.4 mg

Copper1.1 mg

Manganese1.4 mg

Vitamin D0.5 mcg

Vitamin C177 mg

Vitamin A7.1 mcg

Vitamin E1.2 mg

Vitamin K18 mcg

Vitamin B62.8 mg

Vitamin B123.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate135 mcg

Choline109 mg

Caffeine0 mg

Water920 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 38. The excerpt below is the record exactly as published.

Fish Cakes (No. 2). — To one large cupful of shredded fish allow six medium pared raw potatoes cut into slices; cover with boiling water and boil until potatoes are tender; drain; whip in one egg, one tablespoonful butter, and salt

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