pescatariannut-freesoy-freeshellfish-free
Steamed Fish
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
113Calories
7 gProtein
8 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein7.4 g
Carbohydrates7.9 g
Fiber0 g
Sugars3.2 g
Total Fat5.6 g
Saturated Fat2.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol147 mg
Sodium77 mg
Potassium157 mg
Calcium99 mg
Iron1 mg
Magnesium14 mg
Phosphorus144 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate28 mcg
Choline121 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 35. The excerpt below is the record exactly as published.
STEAMED FISH Have about a two-and-a-half-pound fish, cod or halibut, mashed very fine and raw. Season to your taste with salt, pepper, and onion- juice. Add three eggs beaten together, three tablespoons of flour, and milk enough to moisten
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