pescatariangluten-freenut-freesoy-free
Fisk Cakes
From The household gas cookery book, 1900
Serves 2
Serve in a circle with fried parsley in the center.
Presented as published in 1900. 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
520Calories
70 gProtein
43 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein70 g
Carbohydrates43 g
Fiber7.6 g
Sugars1.4 g
Total Fat18 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol276 mg
Sodium951 mg
Potassium2200 mg
Calcium216 mg
Iron16 mg
Magnesium157 mg
Phosphorus985 mg
Zinc2.9 mg
Copper2.3 mg
Manganese3.1 mg
Vitamin D0.6 mcg
Vitamin C31 mg
Vitamin A120 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B61.4 mg
Vitamin B125.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.9 mg
Folate84 mcg
Choline80 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 122. The excerpt below is the record exactly as published.
Fisk Cakes. 1 lb. of any kind of cooked fish, 1 lb. cold potatoes (passed through a wire sieve), 1 oz. butter, yolk of one egg, pepper and salt, 2 teaspoonfuls of essence of anchovy, a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.