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Fish Cutlets
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
54 gProtein
29 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein54 g
Carbohydrates29 g
Fiber0.8 g
Sugars10 g
Total Fat36 g
Saturated Fat9 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol178 mg
Sodium2114 mg
Potassium940 mg
Calcium331 mg
Iron2 mg
Magnesium92 mg
Phosphorus1248 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.7 mcg
Vitamin C1.8 mg
Vitamin A336 mcg
Vitamin E2.7 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B126.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.8 mg
Folate28 mcg
Choline36 mg
Caffeine0 mg
Water480 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 18. The excerpt below is the record exactly as published.
Fish Cutlets To one and a half cups cold flaked fish add one cup thick white sauce
Cook this with the app: pantry check, scaling, and the assistant.