Fish Fritters
From The Cook Book, by "Oscar" of the Waldorf, 1896
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
425Calories
12 gProtein
74 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein12 g
Carbohydrates74 g
Fiber13 g
Sugars10 g
Total Fat11 g
Saturated Fat5.2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol45 mg
Sodium648 mg
Potassium1020 mg
Calcium243 mg
Iron4.7 mg
Magnesium88 mg
Phosphorus228 mg
Zinc1.4 mg
Copper0.5 mg
Manganese3.8 mg
Vitamin D0.4 mcg
Vitamin C11 mg
Vitamin A118 mcg
Vitamin E0.9 mg
Vitamin K46 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate94 mcg
Choline78 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 12. The excerpt below is the record exactly as published.
Fish Fritters. Pick free from all bones a quantity of any kind of cold cooked fish and pound it in a mortar; take a small onion, peel and pound it with the fish; season to taste with salt and pepper, and add an equal bulk of mashed potatoes, mix well together and make all into a paste with beaten egg
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