Twice Laid

Name: Twice Laid
Ingredients: about a pound of cold potatoes; half a pound of cold fish; an ounce of dripping; salt; pepper

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

736Calories

41 gProtein

78 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories736 kcal

Protein41 g

Carbohydrates78 g

Fiber15 g

Sugars0 g

Total Fat30 g

Saturated Fat8.7 g

Monounsaturated Fat12 g

Polyunsaturated Fat7.2 g

Omega-30 g

Cholesterol133 mg

Sodium1889 mg

Potassium2209 mg

Calcium238 mg

Iron28 mg

Magnesium173 mg

Phosphorus889 mg

Zinc2.7 mg

Copper4.1 mg

Manganese6.1 mg

Vitamin D1.8 mcg

Vitamin C24 mg

Vitamin A6.8 mcg

Vitamin E1.9 mg

Vitamin K0 mcg

Vitamin B61.2 mg

Vitamin B123.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7 mg

Folate45 mcg

Choline35 mg

Caffeine0 mg

Water550 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 17. The excerpt below is the record exactly as published.

Twice Laid. This is the name of dish in which cold fish and potatoes are used. Mash about a pound of cold potatoes with a fork, remove the skin and bones from half a pound of cold fish, and break it up into flakes, mix with the potatoes, and season with salt and pepper. Melt an ounce of dripping

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