Fish Pudding
From The victory cookery book, 1918
Presented as published in 1918. 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
407Calories
22 gProtein
40 gCarbs
17 gFat
Full nutrition (32 nutrients)
Calories407 kcal
Protein22 g
Carbohydrates40 g
Fiber0.5 g
Sugars25 g
Total Fat17 g
Saturated Fat11 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol53 mg
Sodium874 mg
Potassium804 mg
Calcium629 mg
Iron1 mg
Magnesium58 mg
Phosphorus529 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A397 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.5 mg
Folate47 mcg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 62. The excerpt below is the record exactly as published.
Fish Pudding Materials.—1 fillet of whiting, 4 gill of white sauce (see p. 41), 1 tablespoonful of cream, the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.