pescatariannut-freesoy-free

Fish Cream

Name: Fish Cream
Yield: 1 servings
Ingredients: 1/2 lb. of filleted fish; 2 ozs. of bread crumbs; 2 eggs; 1 teacup of boiling milk; 1/2 oz. of butter; juice of 1/2 a lemon; grating of nutmeg; a little curry powder; pepper; salt

From The Cook County cook book, 1912

Serves 1

Serve with parsley sauce.

Presented as published in 1912. 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

505Calories

48 gProtein

45 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories505 kcal

Protein48 g

Carbohydrates45 g

Fiber2.7 g

Sugars5.1 g

Total Fat25 g

Saturated Fat4.1 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol509 mg

Sodium1314 mg

Potassium666 mg

Calcium199 mg

Iron5 mg

Magnesium76 mg

Phosphorus942 mg

Zinc2.9 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D2.5 mcg

Vitamin C19 mg

Vitamin A167 mcg

Vitamin E2.3 mg

Vitamin K4 mcg

Vitamin B60.4 mg

Vitamin B124.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.4 mg

Folate118 mcg

Choline305 mg

Caffeine0 mg

Water325 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 147. The excerpt below is the record exactly as published.

FISH CREAM.— ^ lb. of filleted fish, 2 ozs. bread' crumbs, 2 eggs, 1 teacup of boiling milk, Y-i oz. of butter, juice of ^ a lemon, grating of nutmeg, a little curry powder, pepper and salt

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