Fish Cream

Name: Fish Cream
Ingredients: I haddock (i lb. in weight); 1 slice bread (inch thick); 2 teaspoonfuls of cream; A little milk; 2 small eggs; A little grated lemon rind; Salt and pepper

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

640Calories

91 gProtein

32 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories640 kcal

Protein91 g

Carbohydrates32 g

Fiber11 g

Sugars6.1 g

Total Fat16 g

Saturated Fat5.8 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol627 mg

Sodium1259 mg

Potassium1640 mg

Calcium309 mg

Iron4.3 mg

Magnesium131 mg

Phosphorus1279 mg

Zinc3.3 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D4.3 mcg

Vitamin C129 mg

Vitamin A163 mcg

Vitamin E3.3 mg

Vitamin K0.5 mcg

Vitamin B61.6 mg

Vitamin B129.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)17 mg

Folate60 mcg

Choline303 mg

Caffeine0 mg

Water552 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 75. The excerpt below is the record exactly as published.

FISH CREAM. I haddock (i lb. in weight). 1 slice bread (inch thick). 2 teaspoonfuls of cream. A little milk. 2 small eggs. A little grated lemon rind. Salt and pepper

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