nut-freesoy-freeshellfish-free
Stuffed Fish
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
686Calories
6 gProtein
17 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein6 g
Carbohydrates17 g
Fiber1.5 g
Sugars1.6 g
Total Fat81 g
Saturated Fat36 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol151 mg
Sodium179 mg
Potassium104 mg
Calcium78 mg
Iron2.2 mg
Magnesium17 mg
Phosphorus84 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.3 mcg
Vitamin C1 mg
Vitamin A27 mcg
Vitamin E1.3 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate31 mcg
Choline57 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 172. The excerpt below is the record exactly as published.
Two handfuls of bread crumbs, the same quantity of beef suet well chopped, parsley, and a little thyme chopped very fine, two whole eggs, a little cream, a small bit of butter, salt, cayenne pepper, and a very little mixed spice
Cook this with the app: pantry check, scaling, and the assistant.