pescatariannut-freeegg-freesoy-free
Fish in Shells
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
456Calories
6 gProtein
14 gCarbs
47 gFat
Full nutrition (30 nutrients)
Calories456 kcal
Protein5.6 g
Carbohydrates14 g
Total Fat47 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol143 mg
Sodium75 mg
Potassium156 mg
Calcium77 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus124 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate20 mcg
Water83 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 19. The excerpt below is the record exactly as published.
FISH IN SHELLS Take a nice white fish and let it boil ^ hour; then pick it very fine, removing skin and bones. Make a dressing of 1 large cup of rich cream, 1 tablespoon of butter, a little flour, and put in saucepan and stir till thick. Add seasoning, salt and pepper
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