Fish with Cream or White Sauce

Name: Fish with Cream or White Sauce
Ingredients: one cup of potato; one beaten yolk of egg; onion; parsley; salt; black pepper

From The home science cook book, 1902

Presented as published in 1902. 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

245Calories

11 gProtein

40 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories245 kcal

Protein11 g

Carbohydrates40 g

Fiber4.7 g

Sugars2 g

Total Fat5 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium84 mg

Potassium1024 mg

Calcium55 mg

Iron2.7 mg

Magnesium58 mg

Phosphorus227 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D1 mcg

Vitamin C44 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K4.6 mcg

Vitamin B60.8 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.4 mg

Folate57 mcg

Choline174 mg

Caffeine0 mg

Water216 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 38. The excerpt below is the record exactly as published.

onion, parsley, salt, and black pepper. Fill small baking dishes, shells, or ramekins with the fish mixture. Beat the potato until smooth, and to one cup of potato add one beaten yolk of egg

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