pescatariangluten-freenut-freesoy-free
Fish Puff
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
331Calories
6 gProtein
26 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein6.2 g
Carbohydrates26 g
Fiber2.3 g
Sugars2.2 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol72 mg
Sodium539 mg
Potassium490 mg
Calcium46 mg
Iron0.5 mg
Magnesium32 mg
Phosphorus146 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C9.3 mg
Vitamin A195 mcg
Vitamin E0.8 mg
Vitamin K4.6 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate13 mcg
Choline25 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 10. The excerpt below is the record exactly as published.
FISH PUFP— Mrs. J. W, Cochrane. A delicious way of using remnants of cold cooked fish. Chop fish -acna mix with it an equal part of mashed potato. Season with salt and pepper and two tablespoons of melted butter. Stir into it two well Tieaten egg
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