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Fish Mooloo
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Recipe attributed to Mrs. Ma( namara.
Presented as published in 1907. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.9 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium0.1 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 10. The excerpt below is the record exactly as published.
Fish Mooloo. Fry some fish and let it cool. Scrape a fresh cocoa- nut, put a teacupful of hot water into it, rub it well, strain and put it aside; then put two more spoonfuls of water; strain this also. Cut up three or four green chillies, and as many onions as you like with half a garlic
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