Scalloped Fish
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
5187Calories
632 gProtein
361 gCarbs
123 gFat
Full nutrition (34 nutrients)
Calories5187 kcal
Protein632 g
Carbohydrates361 g
Fiber7.5 g
Sugars227 g
Total Fat123 g
Saturated Fat72 g
Monounsaturated Fat30 g
Polyunsaturated Fat12 g
Omega-30.4 g
Cholesterol2074 mg
Sodium20274 mg
Potassium13245 mg
Calcium6082 mg
Iron19 mg
Magnesium1128 mg
Phosphorus15378 mg
Zinc32 mg
Copper2 mg
Manganese2.1 mg
Vitamin D7.6 mcg
Vitamin C12 mg
Vitamin A3621 mcg
Vitamin E22 mg
Vitamin K8.9 mcg
Vitamin B64.4 mg
Vitamin B1285 mcg
Thiamin (B1)4 mg
Riboflavin (B2)12 mg
Niacin (B3)38 mg
Folate450 mcg
Choline9.2 mg
Caffeine0 mg
Water6913 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.
4 qts. medium white sauce Cream Toast toast Ingredients : 2 doz. eggs i tbsp. salt German Toast toast c. sugar 1 qts. milk Ingredients : 50 hard-cooked eggs i^ c. minced ham i c. butter Stuffed Eggs \ tsp. salt 3 tbsp. oil | tsp. cayenne 1 1 tsp. mustard Ingredients : 2 Ibs. macaroni I c. salt cayenne Macaroni and Cheese 2 qts. medium white sauce i Ib. grated cheese Ingredients : 6 c. rice Rice with Tomato Sauce boiling, salted water Tomato Sauce for Rice or Macaroni Ingredients : i No. 10 can tomatoes 2 c. flour ^ c. sugar 2 qts. soup stock or 1 tbsp. salt water 3 bay leaves i tsp. peppercorns 2 c. fat | tsp. cloves RECIPES FOR FIFTY SERVINGS 305 Ingredients : i qt. rice j c. salt 7 qts. water Creamed Rice i qt. milk 3 tbsp. sugar \ doz. eggs Ingredients : i qt. rice 3 tbsp. salt i c. milk Rice Croquettes parsley ^ c. butter 6 eggs cayenne Ingredients : 3 Ibs. codfish FISH Creamed Codfish 4 qts. medium white sauce 4 qts. cold water Ingredients : 4 qts. cold flaked fish i qt. buttered crumbs Scalloped Fish 3 qts. medium white sauce i onion and 6 bay leaves
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