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Baked Red Mullet
From The encyclopaedia of practical cookery, 1892
Serves 1
This dish is usually named after the sauce used.
Presented as published in 1892. 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
140Calories
23 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories140 kcal
Protein23 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.5 g
Saturated Fat1.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.9 g
Cholesterol59 mg
Sodium78 mg
Potassium428 mg
Calcium49 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus265 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C1.4 mg
Vitamin A44 mcg
Vitamin E1.2 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.2 mg
Folate11 mcg
Choline84 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 562. The excerpt below is the record exactly as published.
Baked Red Mullet. — (1) Clean the Mullet and divide it into fillets ; butter a dish, lay the fillets on it, squeeze some lemon-juice over them, and season Avith salt and pepper ; cover the fish with a sheet of buttered paper, and put them in a moderate oven. When cooked, drain the fillets, For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 955 Mullet — continued. lay them on a hot dish, pour Italian or other sauce over them, and serve. This dish is usually named after the sauce used — as h l’ltalienne, h l’Espagnole, &c. (2) Clean eight or nine Red Mullets, put them into a gratin-dish with salt and pepper to season, and pour over a few table-spoonfuls of tomato sauce. Mix a little chopped parsley with breadcrumbs, sprinkle it over the fish, add a small quantity of pounded fennel-seeds, baste the fish with oil
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