pescatariannut-freesoy-freeshellfish-free
Prepared Cream for Fish
From The new practical housekeeping, 1890
Serves 2
A cusk or cod can be cooked in the same way.
Presented as published in 1890. 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
465Calories
28 gProtein
32 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein28 g
Carbohydrates32 g
Fiber0 g
Sugars27 g
Total Fat30 g
Saturated Fat13 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol361 mg
Sodium316 mg
Potassium938 mg
Calcium719 mg
Iron1.8 mg
Magnesium76 mg
Phosphorus712 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C0 mg
Vitamin A295 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.2 mg
Folate48 mcg
Choline318 mg
Caffeine0 mg
Water542 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 205. The excerpt below is the record exactly as published.
one quart milk, two spries parsley and small sliced onion on to boil, reserving half a cup milk to mix with two tablespoons flour. When it boils, stir in the flour paste. Cook eight mmutes. Season highly with salt and pepper, add tablespoon butter, strain on the fish, and oake about ten minutes, lust to brown it a little. Garnish with parsley or little puff-paste cakes ; or, cover it with the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.