pescatariangluten-freenut-freesoy-free
Fish Relish
From The new home cook book, 1896
Serves 3
Serve in the baking dish with pickles.
Presented as published in 1896. 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
692Calories
18 gProtein
13 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein18 g
Carbohydrates13 g
Fiber1.1 g
Sugars1.5 g
Total Fat65 g
Saturated Fat39 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol382 mg
Sodium1001 mg
Potassium416 mg
Calcium72 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus364 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C4.3 mg
Vitamin A574 mcg
Vitamin E2.6 mg
Vitamin K6.4 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate30 mcg
Choline170 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 67. The excerpt below is the record exactly as published.
pepper to taste. Put these in cheese when melted ; add one-half pint ale. CHEESE FONDU. After Marion Harland. Soak one cup of very dry fine bread crumbs in two scant cups of milk (rich and fresh, or it will curdle) ; beat into this three eggs whipped very light, add one small tablespoon of melted butter, pepper and salt, and lastly one-half a pound of old cheese grated. Butter a neat baking dish, pour the fondu into it ; strew dry bread crumbs over the top, and bake in a quick oven a delicate brown. Serve immediately in the baking dish, as it soon falls. A delicious relish. 164 THE HOME COOK BOOK. FISH EELISH. After Marion Harland. One cup of drawn butter with an egg beaten in, two hard boiled eggs, mashed potato (a cup will do), one cup of cold fish (cod, halibut or shad), roe of cod or shad and one teaspoon of butter, one teaspoon of minced parsley, pepper and salt to taste
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