Fish Forcemeat
From The home science cook book, 1902
Presented as published in 1902. 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
2137Calories
99 gProtein
126 gCarbs
135 gFat
Full nutrition (34 nutrients)
Calories2137 kcal
Protein99 g
Carbohydrates126 g
Fiber5.5 g
Sugars20 g
Total Fat135 g
Saturated Fat61 g
Monounsaturated Fat37 g
Polyunsaturated Fat15 g
Omega-30.3 g
Cholesterol837 mg
Sodium3503 mg
Potassium1687 mg
Calcium800 mg
Iron10 mg
Magnesium175 mg
Phosphorus2034 mg
Zinc5.5 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D5.9 mcg
Vitamin C1.8 mg
Vitamin A499 mcg
Vitamin E4.6 mg
Vitamin K9.3 mcg
Vitamin B60.8 mg
Vitamin B128.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)13 mg
Folate271 mcg
Choline356 mg
Caffeine0 mg
Water843 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 52. The excerpt below is the record exactly as published.
Fish Forcemeat. Chop any raw white fish and mix writh each pound two eggs, one cup of thick white sauce (or one cup of cream and one cup of white crumbs
Cook this with the app: pantry check, scaling, and the assistant.