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Bluefish en Papillotes
From European and American cuisine, 1914
Serves 4
Ensure the paper is tightly sealed to keep air out.
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
630Calories
76 gProtein
53 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein76 g
Carbohydrates53 g
Fiber20 g
Sugars2.7 g
Total Fat17 g
Saturated Fat4.2 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol201 mg
Sodium2155 mg
Potassium2348 mg
Calcium372 mg
Iron9.3 mg
Magnesium246 mg
Phosphorus906 mg
Zinc3.7 mg
Copper1.2 mg
Manganese9.7 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A430 mcg
Vitamin E0.8 mg
Vitamin K123 mcg
Vitamin B61.6 mg
Vitamin B1218 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)21 mg
Folate30 mcg
Choline12 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 149. The excerpt below is the record exactly as published.
Bluefish en Papillotes. — Glean, wash, and wipe a 3-pound bluefish, split through the back, remove the bones, and cut each side into 3 pieces; season with 1 tablespoonful seasoning salt, sprinkle over the juice of 1 lemon, lay the pieces in a covered dish, with 2 onions cut into slices, 2 sprigs of thyme, 1 bay leaf, and 12 whole peppers
Cook this with the app: pantry check, scaling, and the assistant.