pescatariannut-freesoy-free

Salt Fish and Eggs in Cream

Name: Salt Fish and Eggs in Cream
Yield: 2 servings
Ingredients: a pint of salt fish; a pint of milk; half a dozen eggs; two generous table-spoonfuls of butter; one table-spoonful of flour; salt in quantities to suit one's taste; pepper in quantities to suit one's taste

From Miss Parloa's kitchen companion, 1887

Serves 2

Serve immediately for best results.

Presented as published in 1887. 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

568Calories

64 gProtein

23 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories568 kcal

Protein64 g

Carbohydrates23 g

Fiber3.2 g

Sugars12 g

Total Fat35 g

Saturated Fat9.8 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol752 mg

Sodium6121 mg

Potassium1209 mg

Calcium488 mg

Iron4.7 mg

Magnesium116 mg

Phosphorus1389 mg

Zinc4.1 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D5.9 mcg

Vitamin C0 mg

Vitamin A330 mcg

Vitamin E3.2 mg

Vitamin K21 mcg

Vitamin B60.6 mg

Vitamin B127.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)2.7 mg

Folate79 mcg

Choline486 mg

Caffeine0 mg

Water584 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 102. The excerpt below is the record exactly as published.

Salt Fish and Eggs in Cream. This is a pretty dish for breakfast. It is made of a pint of salt fish, a pint of milk (cream is, however, better), half a dozen eggs, two generous table-spoonfuls of butter, one table-spoonful of flour, and salt and pepper in quantities to suit one's taste.

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