Fish-Fash (Indian)

Name: Fish-Fash (Indian)
Ingredients: an onion; half a pound of rice

From National viands à la mode, 1895

Presented as published in 1895. 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

888Calories

18 gProtein

195 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories888 kcal

Protein18 g

Carbohydrates195 g

Fiber5.5 g

Sugars6.6 g

Total Fat1.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium17 mg

Potassium480 mg

Calcium98 mg

Iron10 mg

Magnesium72 mg

Phosphorus304 mg

Zinc2.7 mg

Copper0.6 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0.8 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)9.7 mg

Folate552 mcg

Choline22 mg

Caffeine0 mg

Water160 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 25. The excerpt below is the record exactly as published.

Fish-Fash. (Indian) Into some clear broth put an onion, pepper, salt, and a little mace ; stew a fowl very gently in this for half an hour : then add half a pound of rice

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