pescatariannut-freeegg-freesoy-free
Fish Pudding
From The century cook book, 1894
Serves 1
Serve garnished with parsley.
Presented as published in 1894. 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
271Calories
12 gProtein
14 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories271 kcal
Protein12 g
Carbohydrates14 g
Fiber0.1 g
Sugars12 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol70 mg
Sodium180 mg
Potassium420 mg
Calcium314 mg
Iron0.2 mg
Magnesium35 mg
Phosphorus329 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A172 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate4.5 mcg
Choline47 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 18. The excerpt below is the record exactly as published.
a layer of cracker crumbs then a layer of fish, put in a little pepper, salt if necessary, add a tablespoonful of melted butter, then another layer of crumbs, then of fish, seasoning and so on until the dish is nearly full. Have a layer of cracker on top and over the whole pour enough milk to nearly cover
Cook this with the app: pantry check, scaling, and the assistant.