pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Stuffing for Fish
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
42Calories
9 gProtein
0 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories42 kcal
Protein9.2 g
Carbohydrates0.3 g
Total Fat0.5 g
Cholesterol80 mg
Sodium281 mg
Potassium86 mg
Calcium38 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin B120.6 mcg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 125. The excerpt below is the record exactly as published.
one cup fish mousse take one cup shrimps that have been cooked and ground through machine; flavor with sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.