pescatariannut-freeegg-freesoy-freeshellfish-free
Sauce for Fish
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for six or eight persons.
Presented as published in 1892. 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
501Calories
22 gProtein
67 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein22 g
Carbohydrates67 g
Fiber0.1 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium825 mg
Calcium614 mg
Iron3.4 mg
Magnesium75 mg
Phosphorus555 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C3.9 mg
Vitamin A168 mcg
Vitamin E0.3 mg
Vitamin K49 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.4 mg
Folate95 mcg
Choline87 mg
Caffeine0 mg
Water438 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 676. The excerpt below is the record exactly as published.
two ounces of flour with a pint of milk until smooth. An onion stuck with cloves may be put into the dish with the milk, to flavour it. Bake for an hour in a moderate oven, and send the saiice to table with the fish, first strewing over it two tea-spoonfuls of finely-chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.