pescatariangluten-freenut-freesoy-free
Fish on Toast
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
367Calories
40 gProtein
20 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories367 kcal
Protein40 g
Carbohydrates20 g
Fiber0 g
Sugars16 g
Total Fat22 g
Saturated Fat7.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol259 mg
Sodium644 mg
Potassium922 mg
Calcium430 mg
Iron0.7 mg
Magnesium71 mg
Phosphorus750 mg
Zinc2.3 mg
Copper0 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B124 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline156 mg
Caffeine0 mg
Water444 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 150. The excerpt below is the record exactly as published.
FISH ON TOAST.— 2 cups codfish, or any cold left-over fish, 1 pt. milk, 2 tablespoons corn starch, 2 tablespoons butter, pepper, 2 hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.