Steamed Fish Cake

Name: Steamed Fish Cake
Ingredients: 1 lb. cooked fish; 2 ozs. Ijreadcrumbs; ^ teacupful mashed potatoes; I oz. butter; I or 2 eggs; I de.sserlspoonful chopped parsley; Salt and pepper; A squeeze of lemon; i teacupful of milk

From The St. Mungo cookery book, 1904

Mrs Horn.

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

1164Calories

143 gProtein

77 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1164 kcal

Protein143 g

Carbohydrates77 g

Fiber7.5 g

Sugars20 g

Total Fat52 g

Saturated Fat11 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol587 mg

Sodium1256 mg

Potassium3325 mg

Calcium668 mg

Iron7.6 mg

Magnesium243 mg

Phosphorus2117 mg

Zinc5.8 mg

Copper0.8 mg

Manganese0.8 mg

Vitamin D3.5 mcg

Vitamin C53 mg

Vitamin A378 mcg

Vitamin E1.2 mg

Vitamin K6.6 mcg

Vitamin B62.1 mg

Vitamin B1213 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)13 mg

Folate179 mcg

Choline222 mg

Caffeine0 mg

Water753 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.

STEAMED FISH CAKE. 1 lb. cooked fish. 2 ozs. Ijreadcrumbs. ^ teacupful mashed potatoes I oz. butter. I or 2 eggs. I de.sserlspoonful chopped parsley. Salt and pepper. A squeeze of lemon, i teacupful of milk

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