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Boiled Brook Trout (cold)
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
201Calories
22 gProtein
17 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein22 g
Carbohydrates17 g
Fiber6.6 g
Sugars2.7 g
Total Fat7.8 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol59 mg
Sodium9781 mg
Potassium640 mg
Calcium127 mg
Iron2.3 mg
Magnesium62 mg
Phosphorus255 mg
Zinc0.8 mg
Copper0.1 mg
Manganese6.3 mg
Vitamin D16 mcg
Vitamin C56 mg
Vitamin A86 mcg
Vitamin E3.4 mg
Vitamin K17 mcg
Vitamin B60.5 mg
Vitamin B124.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.8 mg
Folate25 mcg
Choline74 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 66. The excerpt below is the record exactly as published.
Boiled Brook Trout (cold) Clean four or more small trout. Place them in a saucepan with enough claret to cover them. Add a slice of lemon, two whole cloves, four whole peppers, a little bit of mace, and a beaping saltspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.