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Salt Fish with Dropped Eggs

Name: Salt Fish with Dropped Eggs
Yield: 4 servings
Ingredients: One pint of cooked salt fish; one pint of milk or cream; two table-spoonfuls of flour; one of butter; six eggs; pepper

From Miss Parloa's new cook book and marketing guide, 1880

Serves 4

Garnish the dish with points of toast and parsley.

Presented as published in 1880. 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

620Calories

30 gProtein

8 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories620 kcal

Protein30 g

Carbohydrates8.2 g

Fiber0 g

Sugars0.3 g

Total Fat54 g

Saturated Fat27 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol479 mg

Sodium613 mg

Potassium458 mg

Calcium139 mg

Iron1.9 mg

Magnesium41 mg

Phosphorus633 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A124 mcg

Vitamin E1.5 mg

Vitamin K3.1 mcg

Vitamin B60.3 mg

Vitamin B123 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.3 mg

Folate42 mcg

Choline221 mg

Caffeine0 mg

Water254 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 45. The excerpt below is the record exactly as published.

Salt Fish with Dropped Eggs. One pint of cooked salt fish, one pint of milk or cream, two table-spoonfuls of flour, one of butter, six eggs, pepper

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