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Ruth Fish
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
251Calories
33 gProtein
19 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein33 g
Carbohydrates19 g
Fiber6.4 g
Sugars1.4 g
Total Fat5.9 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol111 mg
Sodium10605 mg
Potassium758 mg
Calcium186 mg
Iron3.2 mg
Magnesium85 mg
Phosphorus740 mg
Zinc1.2 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0.8 mcg
Vitamin C0.2 mg
Vitamin A53 mcg
Vitamin E1.5 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate7.6 mcg
Choline7.1 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 127. The excerpt below is the record exactly as published.
Ruth Fish Take a cupful of any cold cooked fish ; pick it over carefully ; season with salt and pepper. Add a tablespoon of chopped parsley and enough white sauce to make it boil together
Cook this with the app: pantry check, scaling, and the assistant.