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Bass with Dutch Sauce
From The Toronto Cook Book, 1915
Serves 4
Sauce: Put three yolks of eggs in a saucepan; add a dessert-spoon of flour, two tablespoons of butter, a pinch of salt and a dash of nutmeg; moisten it with a quarter of a pint of cold water and stir over the fire until just ready to boil. Put the saucepan to one side and add, by degrees, a tablespoon of butter, stirring all the time. Add the juice of a lemon and serve.
Presented as published in 1915. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.8 kcal
Protein0.3 g
Carbohydrates1.1 g
Fiber0.3 g
Sugars0.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2439 mg
Potassium67 mg
Calcium16 mg
Iron0.4 mg
Magnesium4.7 mg
Phosphorus7.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline1 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 128. The excerpt below is the record exactly as published.
Bass with Dutch Sauce Take the bass and tie it in a cloth, after cleaning and wiping it dry. Lay it in a fish kettle, cover it with cold water and two tablespoons of vinegar, salt, an onion, a piece of celery and a little parsley
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