pescatariannut-freesoy-free
Fish Cream
From Tried favourites cookery book, 1909
Serves 1
Cover with greased paper. Serve with white sauce.
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
927Calories
41 gProtein
59 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories927 kcal
Protein41 g
Carbohydrates59 g
Fiber2.9 g
Sugars12 g
Total Fat82 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol626 mg
Sodium1009 mg
Potassium835 mg
Calcium408 mg
Iron4.8 mg
Magnesium83 mg
Phosphorus817 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D3.4 mcg
Vitamin C39 mg
Vitamin A202 mcg
Vitamin E1.9 mg
Vitamin K6.9 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)4.9 mg
Folate128 mcg
Choline329 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 26. The excerpt below is the record exactly as published.
Fish Cream. 4 oz. scraped Fish, 1 oz. Butter, 2 oz. Bread Crumbs, 1 gill Milk and 1 gill Cream, 2 Eggs, 1 squeeze Lemon Juice, Cayenne Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.