Potted Fish

Name: Potted Fish
Ingredients: four pounds of halibut or any white fish; two teaspoonfuls of salt; two saltspoonfuls of pepper; one blade of mace; a quarter of a pound of melted butter

From My best 250 recipes, 1907

Presented as published in 1907. 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

1955Calories

229 gProtein

32 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories1955 kcal

Protein229 g

Carbohydrates32 g

Fiber13 g

Sugars0.4 g

Total Fat101 g

Saturated Fat60 g

Monounsaturated Fat28 g

Polyunsaturated Fat7.2 g

Omega-30.5 g

Cholesterol1078 mg

Sodium10731 mg

Potassium3596 mg

Calcium524 mg

Iron8.9 mg

Magnesium380 mg

Phosphorus5259 mg

Zinc6.3 mg

Copper1.2 mg

Manganese6.6 mg

Vitamin D3.6 mcg

Vitamin C0 mg

Vitamin A844 mcg

Vitamin E12 mg

Vitamin K90 mcg

Vitamin B61.4 mg

Vitamin B1230 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)12 mg

Folate12 mcg

Choline27 mg

Caffeine0 mg

Water1598 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 23. The excerpt below is the record exactly as published.

POTTED FISH Boil four pounds of halibut or any v^fhite fish ; when cold pick it apart in large blocks ; add two teaspoonfuls of salt, two saltspoonfuls of pepper and one blade of mace. Pound the fish to a paste, adding gradually a quarter of a pound of melted butter

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