Baked Flounders, Italian Style

Name: Baked Flounders, Italian Style
Ingredients: one ounce of soft butter; half a pint of white wine; season with salt; season with pepper; three quarters of a pint of Italian sauce; bread raspings

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

449Calories

8 gProtein

52 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories449 kcal

Protein8.2 g

Carbohydrates52 g

Fiber13 g

Sugars21 g

Total Fat30 g

Saturated Fat1 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol74 mg

Sodium123 mg

Potassium1568 mg

Calcium219 mg

Iron5.4 mg

Magnesium113 mg

Phosphorus176 mg

Zinc1.1 mg

Copper0.6 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C7.7 mg

Vitamin A134 mcg

Vitamin E9.5 mg

Vitamin K95 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)15 mg

Folate54 mcg

Choline56 mg

Caffeine0 mg

Water549 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 12. The excerpt below is the record exactly as published.

Baked Flounders, Italian Style. Clean and prepare the fish as for boiling ; put it into an oval-shaped bakingpan with one ounce of soft butter spread over it ; pour over half a pint of white wine, and season with salt and pepper ; then add three quarters of a pint of Italian sauce and sprinkle the top thickly with bread raspings

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