pescatariannut-freeegg-freesoy-free
Fish Cutlets
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
111Calories
17 gProtein
4 gCarbs
5 gFat
Full nutrition (32 nutrients)
Calories111 kcal
Protein17 g
Carbohydrates4.4 g
Sugars3 g
Total Fat5.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol70 mg
Sodium418 mg
Potassium286 mg
Calcium95 mg
Iron0.4 mg
Magnesium27 mg
Phosphorus402 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate3.1 mcg
Choline11 mg
Water158 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 61. The excerpt below is the record exactly as published.
FISH CUTLETS. Season with salt and pepper one pint of any kind of cold cooked fish; make a little thick cream sauce o^ milk, butter and flour
Cook this with the app: pantry check, scaling, and the assistant.