Fish Custard— New Zealand

Name: Fish Custard— New Zealand
Ingredients: half a pound of rock cod or white fish; a dessert spoon of onion juice; finely chopped parsley; salt; paprika; two tablespoons of flour; a cup of milk; two beaten eggs; small bits of butter; grated cheese

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

999Calories

87 gProtein

42 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories999 kcal

Protein87 g

Carbohydrates42 g

Fiber1.1 g

Sugars13 g

Total Fat64 g

Saturated Fat27 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.2 g

Omega-30.2 g

Cholesterol643 mg

Sodium5456 mg

Potassium1197 mg

Calcium1482 mg

Iron4.3 mg

Magnesium131 mg

Phosphorus1891 mg

Zinc8.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4.8 mcg

Vitamin C3.1 mg

Vitamin A584 mcg

Vitamin E3.6 mg

Vitamin K29 mcg

Vitamin B60.7 mg

Vitamin B127.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)3.2 mg

Folate86 mcg

Choline357 mg

Caffeine0 mg

Water534 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 14. The excerpt below is the record exactly as published.

FISH CUSTARD— NEW ZEALAND Lay on a greased pudding dish half a pound of rock cod or white fish cut in filets. Sprinkle with a dessert spoon of onion juice and a teaspoon of finely chopped parsley, salt and paprika to taste. Make a batter of two tablespoons of flour mixed with a cup of milk, two beaten eggs, salt and pepper. Pour over the fish; add a few small bits of butter; sprinkle with grated cheese

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