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Bass à la St. Hélair
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
516Calories
54 gProtein
2 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein54 g
Carbohydrates1.9 g
Fiber0.3 g
Sugars0 g
Total Fat26 g
Saturated Fat8 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol174 mg
Sodium3646 mg
Potassium940 mg
Calcium58 mg
Iron2.2 mg
Magnesium64 mg
Phosphorus550 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C0.5 mg
Vitamin A9.2 mcg
Vitamin E0.4 mg
Vitamin K1.9 mcg
Vitamin B61.6 mg
Vitamin B121.9 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate4.6 mcg
Choline129 mg
Caffeine0 mg
Water237 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 152. The excerpt below is the record exactly as published.
Bass k la St. H61air. — Procure a bass weighing about 2Vt pounds, wash and wipe it dry, season with 1 tablespoonful salt and 1 even teaspoonf ul pepper ; lay the fish in a dish with 2 fine-chopped onions, 1 sprig of thyme, 3 sprigs of parsley, and sprinkle over the juice of 1 lemon ; cover it tightly and let it lay in this marinade 1 hour. Forty minutes before serving place the fish in a buttered pan with 3 thin slices of pork under it ; pour Y, cup of white wine
Cook this with the app: pantry check, scaling, and the assistant.