Fish Kramouskij
From Culinary jottings, 1885
Can also use tinned fish; wash and drain before use.
Presented as published in 1885. 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
82Calories
7 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein6.9 g
Carbohydrates1.6 g
Fiber0 g
Sugars1 g
Total Fat5.1 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol187 mg
Sodium98 mg
Potassium94 mg
Calcium47 mg
Iron0.9 mg
Magnesium7.8 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 112. The excerpt below is the record exactly as published.
fish kramouskij is easily accomplished : you need only mince the fish, stir into it, in a sauce-pan on the fire, a few spoonfuls of well made white sauce, add a little season- ing, with the yolk of an e^g
Cook this with the app: pantry check, scaling, and the assistant.