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Bass à la Badzyl

Name: Bass à la Badzyl
Yield: 2 servings
Ingredients: a medium-sized striped bass; 1 tablespoonful seasoning salt; 1 bottle Rhine wine; 3 thin slices of larding pork; 1 sliced carrot

From European and American cuisine, 1914

Serves 2

Presented as published in 1914. 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

486Calories

54 gProtein

3 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories486 kcal

Protein54 g

Carbohydrates3.2 g

Fiber0.8 g

Sugars1.5 g

Total Fat26 g

Saturated Fat8 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol176 mg

Sodium3667 mg

Potassium1021 mg

Calcium56 mg

Iron2.2 mg

Magnesium69 mg

Phosphorus561 mg

Zinc5.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.3 mcg

Vitamin C2 mg

Vitamin A259 mcg

Vitamin E0.6 mg

Vitamin K4 mcg

Vitamin B61.7 mg

Vitamin B122.1 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)14 mg

Folate9.5 mcg

Choline133 mg

Caffeine0 mg

Water223 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 153. The excerpt below is the record exactly as published.

Bass ft la BadzlyilL — Butter thickly the drainer of a deep fish pan ; cover the bottom with onions cut into slices, 1 sliced carrot, a bouquet, 3 thin slices of larding pork, 2 ounces fine-cut ham, and 12 whole peppers. Glean and wash a medium-sized striped bass; season it with 1 tablespoonful seasoning salt well rubbed inside and outside the fish ; lay the fish on the drainer, pour 1 bottle Bhine wine

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