pescatariannut-freeegg-freesoy-free

Hake

Name: Hake
Yield: 3 servings
Ingredients: Slice three pounds of fish; add a small chopped onion; season with salt and pepper; season with salt and pepper; Mix one ounce of butter or dripping; a large tablespoonful of flour; add three parts of a glass of milk

From Soyer's standard cookery, 1912

Serves 3

Any sauce can be added as flavoring if desired.

Presented as published in 1912. 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

453Calories

85 gProtein

8 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories453 kcal

Protein85 g

Carbohydrates7.8 g

Fiber0.9 g

Sugars3.3 g

Total Fat15 g

Saturated Fat1.6 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol329 mg

Sodium339 mg

Potassium1245 mg

Calcium262 mg

Iron1.8 mg

Magnesium104 mg

Phosphorus1051 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D6.6 mcg

Vitamin C3.7 mg

Vitamin A144 mcg

Vitamin E1.4 mg

Vitamin K0.7 mcg

Vitamin B60.8 mg

Vitamin B1211 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.2 mg

Folate73 mcg

Choline302 mg

Caffeine0 mg

Water433 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 76. The excerpt below is the record exactly as published.

Hake. Slice three pounds of fish, season with salt and pepper, add a small chopped onion and a few sweet herbs. Mix one ounce of butter or dripping with a large tablespoonful of flour, add three parts of a glass of milk

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