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Potato and Fish Cakes

Name: Potato and Fish Cakes
Yield: 1 servings
Ingredients: Prepare cold mashed potato as for potato cakes; an equal quantity of cold boiled, baked, broiled, or fried fish; a teaspoonful of melted butter

From The art of cookery, 1899

Serves 1

Presented as published in 1899. 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

470Calories

63 gProtein

39 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories470 kcal

Protein63 g

Carbohydrates39 g

Fiber4.7 g

Sugars1.8 g

Total Fat5.8 g

Saturated Fat2.9 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol227 mg

Sodium1590 mg

Potassium1713 mg

Calcium99 mg

Iron2.9 mg

Magnesium128 mg

Phosphorus1473 mg

Zinc2.1 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0.9 mcg

Vitamin C44 mg

Vitamin A45 mcg

Vitamin E2.4 mg

Vitamin K4.8 mcg

Vitamin B61 mg

Vitamin B127.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.5 mg

Folate34 mcg

Choline28 mg

Caffeine0 mg

Water589 g

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 136. The excerpt below is the record exactly as published.

Potato and Fish Cakes. — Prepare cold mashed po- tato as for potato cakes. Mix with it an equal quantity of cold boiled, baked, broiled, or fried fish, freed from skin and bones and picked up fine ; add a teaspoonful of melted butter

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