pescatariannut-freesoy-freeshellfish-free
Mock White Fish
From Tried favourites cookery book, 1909
Serves 2
The mixture must be stiff for frying.
Presented as published in 1909. 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
355Calories
16 gProtein
51 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein16 g
Carbohydrates51 g
Fiber4.7 g
Sugars14 g
Total Fat10 g
Saturated Fat5.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol122 mg
Sodium142 mg
Potassium1356 mg
Calcium341 mg
Iron2.3 mg
Magnesium84 mg
Phosphorus424 mg
Zinc2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2.8 mcg
Vitamin C44 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K4.6 mcg
Vitamin B60.9 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.7 mg
Folate46 mcg
Choline144 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 72. The excerpt below is the record exactly as published.
Mock White Fish. i pint Milk, 2 oz. Ground Rice, Butter, Bread Crumbs, Parsley, Onion, 3 Potatoes, Mace
Cook this with the app: pantry check, scaling, and the assistant.