Fish Stuffing

Name: Fish Stuffing
Ingredients: Dried crumbs 1 cup; Melted butter i cup; Salt i teaspoonful; Pepper J teaspoonful; Onion juice A few drops; Parsley; Capers; Pickles

From Foods and household management, 1914

Presented as published in 1914. 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

836Calories

3 gProtein

15 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories836 kcal

Protein2.8 g

Carbohydrates15 g

Fiber3 g

Sugars6.5 g

Total Fat88 g

Saturated Fat54 g

Monounsaturated Fat25 g

Polyunsaturated Fat3.3 g

Omega-30.3 g

Cholesterol231 mg

Sodium2453 mg

Potassium275 mg

Calcium72 mg

Iron0.6 mg

Magnesium21 mg

Phosphorus73 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A743 mcg

Vitamin E2.6 mg

Vitamin K36 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate35 mcg

Choline30 mg

Caffeine0 mg

Water159 g

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 119. The excerpt below is the record exactly as published.

Fish stuffing. Dried crumbs 1 cup Melted butter i cup Salt i teaspoonful Pepper J teaspoonful Onion juice A few drops Parsley Capers Pickles

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