pescatariangluten-freenut-freesoy-free
Fish Forcemeat II
From Boston Cooking-School cook book, 1896
Serves 2
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
690Calories
60 gProtein
6 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein60 g
Carbohydrates6.3 g
Fiber0.5 g
Sugars0.1 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol266 mg
Sodium1406 mg
Potassium1433 mg
Calcium100 mg
Iron0.7 mg
Magnesium78 mg
Phosphorus769 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D14 mcg
Vitamin C0.7 mg
Vitamin A78 mcg
Vitamin E2.1 mg
Vitamin K5.4 mcg
Vitamin B61.7 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)19 mg
Folate37 mcg
Choline183 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 2 servings.
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 II 2% cup raw halibut Pepper 1 egg white Cayenne Salt 4 cup heavy cream
Cook this with the app: pantry check, scaling, and the assistant.