pescatariannut-freesoy-free

Forcemeat or Stuffing for Fish, 2

Name: Forcemeat or Stuffing for Fish, 2
Yield: 1 servings
Ingredients: £ lb. uncooked fish; 1 tea-cupful bread-crumbs; 1 table- sp. cream; I egg.; 1 table- sp. melted butter; Pepper.; Salt.; Grated lemon rind.

From Cookery for every household, 1914

Serves 1

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

345Calories

35 gProtein

1 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories345 kcal

Protein35 g

Carbohydrates0.9 g

Fiber0 g

Sugars0.2 g

Total Fat22 g

Saturated Fat12 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol334 mg

Sodium831 mg

Potassium449 mg

Calcium74 mg

Iron1.4 mg

Magnesium44 mg

Phosphorus755 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A179 mcg

Vitamin E1.9 mg

Vitamin K1.4 mcg

Vitamin B60.2 mg

Vitamin B124.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.5 mg

Folate24 mcg

Choline150 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 494. The excerpt below is the record exactly as published.

Forcemeat or Stuffing for Fish, 2 £ lb. uncooked fish. 1 tea- cupful bread- crumbs. 1 table- sp. cream. Grated lemon rind. I egg. 1 table- sp. melted butter. Pepper. Salt.

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