Flaked Fish with Baked Rice
From Seafood cookery from Carteret County kitchens, 1900
Yield: 8 servings.
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
968Calories
52 gProtein
164 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories968 kcal
Protein52 g
Carbohydrates164 g
Fiber2.6 g
Sugars14 g
Total Fat20 g
Saturated Fat4.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol161 mg
Sodium2443 mg
Potassium1020 mg
Calcium429 mg
Iron8.8 mg
Magnesium114 mg
Phosphorus1165 mg
Zinc3.9 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A226 mcg
Vitamin E1.6 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.8 mg
Folate436 mcg
Choline10 mg
Caffeine0 mg
Water447 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 15. The excerpt below is the record exactly as published.
FLAKED FISH WITH BAKED RICE 1 cup rice 1 tablespoon butter teaspoon salt 1 cup flaked fish 1 cup thin white sauce 1 egg, well beaten
Cook this with the app: pantry check, scaling, and the assistant.