pescatariangluten-freenut-freesoy-free
Fish Rechauffe
From The Pattern cook-book, 1890
Serves 3
The sauce is very simple.
Presented as published in 1890. 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
412Calories
25 gProtein
41 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories412 kcal
Protein25 g
Carbohydrates41 g
Fiber5.8 g
Sugars5.4 g
Total Fat20 g
Saturated Fat8.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.4 g
Omega-30.3 g
Cholesterol123 mg
Sodium1436 mg
Potassium1090 mg
Calcium128 mg
Iron1.2 mg
Magnesium68 mg
Phosphorus635 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0.3 mg
Vitamin A167 mcg
Vitamin E1.7 mg
Vitamin K7.3 mcg
Vitamin B60.4 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate18 mcg
Choline48 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 46. The excerpt below is the record exactly as published.
FISH Rechauffe. One pint of cold fish. One-half pint of egg sauce. (See " Sauces for Fish.") One quart of mashed potatoes. One table-spoonful of butter. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.