Fish Pudding

Name: Fish Pudding
Ingredients: 1 pound boiled fish; 1/2 cup of cream; 1 1/2 tablespoons of flour; 1 1/2 teaspoons of salt; 1/2 teaspoonful of pepper; 1 teaspoonful lemon juice; A little onion juice; 2 eggs

From The blue ribbon cook book, 1904

Serve with rich cream sauce and Parisienne potatoes.

Presented as published in 1904. 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

846Calories

72 gProtein

15 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories846 kcal

Protein72 g

Carbohydrates15 g

Fiber0.3 g

Sugars0.5 g

Total Fat53 g

Saturated Fat28 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol701 mg

Sodium5177 mg

Potassium1015 mg

Calcium206 mg

Iron3.6 mg

Magnesium98 mg

Phosphorus1568 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2.9 mcg

Vitamin C2 mg

Vitamin A174 mcg

Vitamin E3.3 mg

Vitamin K5 mcg

Vitamin B60.5 mg

Vitamin B128.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.9 mg

Folate67 mcg

Choline294 mg

Caffeine0 mg

Water544 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 13. The excerpt below is the record exactly as published.

FISH PUDDING.* 1 pound boiled fish. J cup of cream. 1J tablespoons of flour. 1J teaspoons of salt. J teaspoonful of pepper. 1 teaspoonful lemon juice. A little onion juice. 2 eggs

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