pescatariannut-freesoy-free
Fish Cream (Creme de Poisson)
From Cookery for every household, 1914
Serves 2
Can be steamed in small moulds or a border mould filled with peas or shrimps.
Presented as published in 1914. 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
449Calories
24 gProtein
15 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein24 g
Carbohydrates15 g
Fiber2.8 g
Sugars4.7 g
Total Fat44 g
Saturated Fat18 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol339 mg
Sodium488 mg
Potassium497 mg
Calcium184 mg
Iron1.5 mg
Magnesium61 mg
Phosphorus549 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C20 mg
Vitamin A104 mcg
Vitamin E1.2 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate43 mcg
Choline161 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 182. The excerpt below is the record exactly as published.
Fish Cream (Creme de Poisson) | lb. uncooked fish. 1 oz. butter. 2 oz. bread-crumbs. 1 gill of milk. 1 gill double cream. 2 whites of egg. A pinch of nutmeg. A squeeze of lemon juice. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.