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Fish Cutlets

Name: Fish Cutlets
Yield: 2 servings
Ingredients: 1 lb. of cold fish; 1 oz. of butter; 1 oz. of flour; 1 gill of water or fish stock; 1 teaspoonful of essence of anchovy; 1 egg; J- lb. of fine bread crumbs

From The household gas cookery book, 1900

Serves 2

Presented as published in 1900. 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

664Calories

51 gProtein

89 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories664 kcal

Protein51 g

Carbohydrates89 g

Fiber5.6 g

Sugars6.6 g

Total Fat22 g

Saturated Fat2.8 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol234 mg

Sodium3357 mg

Potassium780 mg

Calcium267 mg

Iron7.4 mg

Magnesium102 mg

Phosphorus952 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D1 mcg

Vitamin C3.1 mg

Vitamin A60 mcg

Vitamin E1.9 mg

Vitamin K53 mcg

Vitamin B60.4 mg

Vitamin B124.7 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate171 mcg

Choline96 mg

Caffeine0 mg

Water285 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 36. The excerpt below is the record exactly as published.

Fish Cutlets. — Ingredients : 1 lb. of cold fish, 1 oz. of butter, 1 oz. of flour, 1 gill of water or fish stock, 1 teaspoonful of essence of anchovy, cayenne pepper and salt, 1 egg, J- lb. of fine bread crumbs

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