Fish Mould

Name: Fish Mould
Ingredients: 8 oz. finely flaked, raw white fish; 3 good tablespoonsful of breadcrumbs; 3 tablespoonsful thick white sauce; 1 egg; salt; pepper; flavoured with anchovy essence

From Reasonable recipes, 1940

Presented as published in 1940. 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

356Calories

38 gProtein

19 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories356 kcal

Protein38 g

Carbohydrates19 g

Fiber0.9 g

Sugars3.2 g

Total Fat13 g

Saturated Fat3.7 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol293 mg

Sodium1131 mg

Potassium536 mg

Calcium147 mg

Iron2.5 mg

Magnesium57 mg

Phosphorus817 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0.3 mg

Vitamin A148 mcg

Vitamin E1.8 mg

Vitamin K1.9 mcg

Vitamin B60.3 mg

Vitamin B124.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3 mg

Folate48 mcg

Choline156 mg

Caffeine0 mg

Water268 g

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 9. The excerpt below is the record exactly as published.

FISH MOULD To 8 oz. finely flaked, raw white fish add 3 good tablespoonsful of bread- crumbs, 3 tablespoonsful thick white sauce, flavoured with anchovy essence, PALMER Ge MIAN Nea On 1 egg, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.