pescatariangluten-freenut-freesoy-free
Fish on Toast
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
462Calories
45 gProtein
16 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein45 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat26 g
Saturated Fat15 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol169 mg
Sodium9862 mg
Potassium1328 mg
Calcium139 mg
Iron2.9 mg
Magnesium96 mg
Phosphorus581 mg
Zinc1.2 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E2.3 mg
Vitamin K43 mcg
Vitamin B61.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)15 mg
Folate32 mcg
Choline148 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 72. The excerpt below is the record exactly as published.
Fish on Toast. Put into boiling salted water, ^ pound of fresh halibut, or any fish with white meat ; cook until done. Bemove from the water and chop fine; add 2 tablespoons of melted butter, 6 eggs beaten until light, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.