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Baked Trout in Paper with Cheese a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with parsley and serve with hollandaise sauce.
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
35Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium13 mg
Potassium94 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium6.3 mg
Phosphorus57 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4 mcg
Vitamin C0.7 mg
Vitamin A21 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 124. The excerpt below is the record exactly as published.
Baked Trout in Paper with Cheese a l’Americaine Truite frite au Fromage en Papillotes, a V Americaine Clean and wash the trout; stuff [see recipe: Baked Trout with Cheese and Mushrooms a la Sophia]; put the fish — that has been rolled in American cheese — in a buttered paper with a piece of but¬ ter
Cook this with the app: pantry check, scaling, and the assistant.