dairy-freenut-freesoy-free
Bluefish & la Béarnaise
From European and American cuisine, 1914
Serves 4
Can also be served with Tartar sauce.
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
732Calories
73 gProtein
35 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories732 kcal
Protein73 g
Carbohydrates35 g
Fiber1.3 g
Sugars0.5 g
Total Fat31 g
Saturated Fat9.1 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.7 g
Cholesterol227 mg
Sodium2054 mg
Potassium1328 mg
Calcium55 mg
Iron3.7 mg
Magnesium124 mg
Phosphorus829 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A424 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B61.4 mg
Vitamin B1218 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)23 mg
Folate72 mcg
Choline34 mg
Caffeine0 mg
Water252 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 & la B6arnaise. — Split a well-cleaned bluefish of 3 pounds in weight through the back, remove the skin and bones, cut the meat into 6 pieces, season them with 1 even tablespoonful salt, sprinkle over the juice of 1 lemon, and set the fish aside for 1 hour. In the meantime prepare a sauce B6arnaise, and place it in a warm place. Wipe the fish dry with a napkin, and dust lightly with flour ; have 2 well-beaten eggs in a soupplate, take each piece of fish separately on a fork, dip into beaten egg, then in fresh rolled cracker crumbs ; when the pieces are prepared lay on a clean board and pat smooth with a knife. Place a frying pan with 2 ounces lard or beef fat
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