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Fish Forcemeat I

Name: Fish Forcemeat I
Yield: 1 servings
Ingredients: Y4 cup fine stale bread crumbs; 1 egg, well beaten; Y cup milk; 2% cup raw fish; Salt

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

523Calories

81 gProtein

27 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories523 kcal

Protein81 g

Carbohydrates27 g

Fiber1.4 g

Sugars7.7 g

Total Fat7.9 g

Saturated Fat3.4 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol287 mg

Sodium4596 mg

Potassium1188 mg

Calcium295 mg

Iron2.8 mg

Magnesium123 mg

Phosphorus1852 mg

Zinc2.8 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D2.4 mcg

Vitamin C0 mg

Vitamin A57 mcg

Vitamin E3 mg

Vitamin K2 mcg

Vitamin B60.5 mg

Vitamin B1210 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6 mg

Folate32 mcg

Choline26 mg

Caffeine0 mg

Water622 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 56. The excerpt below is the record exactly as published.

FISH FORCEMEAT I Y4 cup fine stale bread crumbs 1 egg, well beaten Y cup milk 2% cup raw fish Salt

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