pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Bass with Tomato Sauce
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
80Calories
7 gProtein
10 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein7.3 g
Carbohydrates10 g
Fiber3.3 g
Sugars6.2 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol17 mg
Sodium418 mg
Potassium645 mg
Calcium47 mg
Iron1.7 mg
Magnesium38 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C26 mg
Vitamin A63 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate26 mcg
Choline15 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 134. The excerpt below is the record exactly as published.
a can of sliced French mushrooms, one-half can of sliced pimentos, four peeled and sliced tomatoes, one cupful of tomato sauce, and a little salt and pepper. Boil for ten minutes. Place four fillets of bass
Cook this with the app: pantry check, scaling, and the assistant.