dairy-freenut-freesoy-free
Fish Roe
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
A delicacy when prepared correctly.
Presented as published in 1907. 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
202Calories
5 gProtein
12 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein5.2 g
Carbohydrates12 g
Fiber0.6 g
Sugars0.4 g
Total Fat15 g
Saturated Fat4.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.5 g
Cholesterol72 mg
Sodium106 mg
Potassium56 mg
Calcium26 mg
Iron0.8 mg
Magnesium7.3 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C2 mg
Vitamin A27 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline78 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 97. The excerpt below is the record exactly as published.
the oven about 15 minutes. Serve with the following sauce: Rub 1 tablesp butter and 2 tablesp flour to a cream, add scant % teasp salt, a dash of pepper, and 1 pt rich, scalded milk, and cook until smooth. Pour the sauce over and around the sal- mon loaf, and serve hot. The salmon loaf can be served cold without sauce, garnished with hard-boiled eggs, slices of lemon, and sprigs of fresh parsley. — [Mrs. F. E. A., Wash. Fish Roe Wash and handle carefully, so as not to break them, dry on a clean towel, dip in beaten salted eggs, roll in salted cracker crumbs, and fry light brown on both sides in hot drip- pings
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.