Scalloped Fish
From Reasonable recipes, 1940
Presented as published in 1940. 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
1782Calories
137 gProtein
58 gCarbs
108 gFat
Full nutrition (34 nutrients)
Calories1782 kcal
Protein137 g
Carbohydrates58 g
Fiber1.5 g
Sugars20 g
Total Fat108 g
Saturated Fat24 g
Monounsaturated Fat43 g
Polyunsaturated Fat33 g
Omega-30 g
Cholesterol565 mg
Sodium2231 mg
Potassium2656 mg
Calcium733 mg
Iron5.5 mg
Magnesium267 mg
Phosphorus2148 mg
Zinc8.4 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D7 mcg
Vitamin C3.5 mg
Vitamin A907 mcg
Vitamin E2.4 mg
Vitamin K6.2 mcg
Vitamin B61.8 mg
Vitamin B126.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)20 mg
Folate156 mcg
Choline219 mg
Caffeine0 mg
Water679 g
As published
This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 6. The excerpt below is the record exactly as published.
SCALLOPED FiSH Mix together 1 lb. cooked white fish, a good i pint thick white sauce, I tablespoonful chopped parsley and 1 re- constituted egg. Season to taste with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.