pescatariannut-freesoy-free
Fish Timbale
From Superior cook book, 1905
Serves 3
Serve with cream, lobster, or shrimp sauce.
Presented as published in 1905. 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
632Calories
33 gProtein
68 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein33 g
Carbohydrates68 g
Fiber6.2 g
Sugars7.2 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol380 mg
Sodium1755 mg
Potassium490 mg
Calcium299 mg
Iron6.9 mg
Magnesium72 mg
Phosphorus587 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2.2 mcg
Vitamin C2.1 mg
Vitamin A149 mcg
Vitamin E1.3 mg
Vitamin K6.2 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.9 mg
Folate126 mcg
Choline264 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 7. The excerpt below is the record exactly as published.
Fish Timbale. iJemoxc the skin and bone from half a pound of halibut oi' olhci- white (ish. Put it twice through a n-ieat-cho])])e!'. .\dd a pint of soft bi-ead (.•iaind)s to a gill of milk; cook to a smooth paste and add ii gradually to the lish ; add six tablespoonfuls of cream, a level teaspoonful of salt and a saltsiioonfid of white peppei'. Press this mixture through a sieve and then stii' in cai'cfnlh- the well-beaten wliites of five egg
Cook this with the app: pantry check, scaling, and the assistant.