pescatariangluten-freenut-freesoy-free
Whiting (Cream of)
From Tried favourites cookery book, 1909
Serves 3
Presented as published in 1909. 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
732Calories
20 gProtein
19 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories732 kcal
Protein20 g
Carbohydrates19 g
Fiber2.1 g
Sugars8 g
Total Fat65 g
Saturated Fat36 g
Monounsaturated Fat14 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol327 mg
Sodium3400 mg
Potassium635 mg
Calcium369 mg
Iron1.5 mg
Magnesium54 mg
Phosphorus406 mg
Zinc1.9 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.6 mg
Vitamin K18 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline150 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 34. The excerpt below is the record exactly as published.
hiting: (Cream of). 4 Whiting, 2 Eggs, a little Lobster Spawn Scrape the fish off the bones, put the fish through a mincing machine or pound it in a mortar, then pass it through a hair sieve with the eggs. Afterwards mix with it i pint of milk and cream mixed, pepper and salt to taste, and steam for i hour
Cook this with the app: pantry check, scaling, and the assistant.