Scraps of Fish

Name: Scraps of Fish
Ingredients: Cooked fish (chopped); 2 or 3 eggs as required; 1 teaspoonful of cornflour; 3 teacupful of milk; A little Worcester or tomato sauce; Finely-chopped parsley (if liked); Seasoning

From The St. Mungo cookery book, 1904

Can be made lighter by omitting cornflour and part of milk, served on toast.

Presented as published in 1904. 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

465Calories

74 gProtein

6 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories465 kcal

Protein74 g

Carbohydrates6.2 g

Fiber0.3 g

Sugars2.1 g

Total Fat13 g

Saturated Fat4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol523 mg

Sodium541 mg

Potassium1519 mg

Calcium168 mg

Iron4.6 mg

Magnesium102 mg

Phosphorus1046 mg

Zinc2.9 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C8.1 mg

Vitamin A262 mcg

Vitamin E1.1 mg

Vitamin K73 mcg

Vitamin B61 mg

Vitamin B126.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.6 mg

Folate96 mcg

Choline296 mg

Caffeine0 mg

Water257 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 10. The excerpt below is the record exactly as published.

SCRAPS OF FISH. Cooked fish (chopped). I, 2 or 3 eggs as required, i leaspoonful of cornflour (to each egg. ) 3 teacupful of milk (to each " egg). A little Worcester or tomato sauce. Finely-chopped parsley (if liked). Seasoning

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