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Baked Fillet of Pompano a la Gilliland
From The Swedish, French, American cook book, 1918
Serves 1
Serve for dinner.
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
535Calories
12 gProtein
19 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein12 g
Carbohydrates19 g
Fiber0.5 g
Sugars5 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol137 mg
Sodium521 mg
Potassium611 mg
Calcium95 mg
Iron1.3 mg
Magnesium34 mg
Phosphorus179 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C86 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K5.9 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate47 mcg
Choline32 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 122. The excerpt below is the record exactly as published.
Baked Fillet of Pompano a la Gilliland Filet de Pompano au four, a la Gilliland Scrape and wash the pompano well; fillet it; form in shape of a fish — size according to number of people to be served. Put on a buttered pan; egg the pompano on top; sprinkle with bread crumbs; put some pieces of butter on top of the fish with sherry and water in the pan; put in oven to bake. If the fish is large enough for eight to ten people, bake from twenty-five to thirty-five minutes. When ready place on a warm platter, garnish with lemon and parsley, serve with American sauce made as follows: AMERICAN COOK BOOK from the pan that the fish is baked in put a small tablespoon flour in the pan; then add half cup of the broth made from the bones of the pompano, a little squeeze of onion, pepper, salt, and half cup of tomato juice. Strain the gravy well through a fine strainer and when ready to serve, add half cup rich cream
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