Scalloped Fish
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
265Calories
58 gProtein
0 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories265 kcal
Protein58 g
Carbohydrates0 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol218 mg
Sodium1576 mg
Potassium757 mg
Calcium71 mg
Iron1 mg
Magnesium76 mg
Phosphorus1344 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E2.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B127.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Water410 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 34. The excerpt below is the record exactly as published.
Scalloped Fish. Remove all bones and pick into small pieces i pt. of cold fish. Butter a pudding dish ; put in a layer of the fish, then a layer of bread crumbs, then a layer of stewed to- mat
Cook this with the app: pantry check, scaling, and the assistant.