White Fish Fitlet Salad
From Fish cookery, 1948
Presented as published in 1948. 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
761Calories
60 gProtein
60 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories761 kcal
Protein60 g
Carbohydrates60 g
Fiber5.9 g
Sugars46 g
Total Fat31 g
Saturated Fat4.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol209 mg
Sodium4594 mg
Potassium1652 mg
Calcium241 mg
Iron2.3 mg
Magnesium118 mg
Phosphorus1408 mg
Zinc2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C61 mg
Vitamin A1145 mcg
Vitamin E4.4 mg
Vitamin K239 mcg
Vitamin B60.7 mg
Vitamin B127.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.9 mg
Folate47 mcg
Choline25 mg
Caffeine0 mg
Water878 g
As published
This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 15. The excerpt below is the record exactly as published.
1 Ib. fillet white fish $ pint salad dressing 1 lettuce 1 level tablespoon chopped pickle 4 oz. grated carrot 4 oz. tomatoes, optional 3 oz. watercress
Cook this with the app: pantry check, scaling, and the assistant.