pescatariannut-freeegg-freesoy-free

Scalloped Fish

Name: Scalloped Fish
Yield: 3 servings
Ingredients: 1 pint cold cooked fish; 1 pint cream sauce; 1 pint stuffing; Bread crumbs; Butter

From The Institute cook book, 1913

Serves 3

Presented as published in 1913. 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

545Calories

32 gProtein

90 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories545 kcal

Protein32 g

Carbohydrates90 g

Fiber3.8 g

Sugars9.8 g

Total Fat4.7 g

Saturated Fat1.2 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol74 mg

Sodium2181 mg

Potassium543 mg

Calcium138 mg

Iron4.9 mg

Magnesium73 mg

Phosphorus615 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A4.7 mcg

Vitamin E1.2 mg

Vitamin K1.3 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.9 mg

Folate199 mcg

Choline17 mg

Caffeine0 mg

Water142 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 57. The excerpt below is the record exactly as published.

SCALLOPED FISH 1 pint cold cooked fish 1 pint cream sauce 1 pint stuffing Bread crumbs Butter

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