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Scalloped Fish
From The bride's 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
923Calories
31 gProtein
107 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories923 kcal
Protein31 g
Carbohydrates107 g
Fiber5.6 g
Sugars17 g
Total Fat41 g
Saturated Fat9.9 g
Monounsaturated Fat16 g
Polyunsaturated Fat12 g
Cholesterol31 mg
Sodium1741 mg
Potassium712 mg
Calcium484 mg
Iron6.6 mg
Magnesium90 mg
Phosphorus506 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A334 mcg
Vitamin E1 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.1 mg
Folate147 mcg
Choline52 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 46. The excerpt below is the record exactly as published.
SCALLOPED FISH Free from skin and bones, flake it, put in greased baking-dish or pan, pour over it a white sauce, then a second layer of fish, then sauce to moisten. Cover the top with greased bread crumbs (stale)
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