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Boiled Brook Trout, Romanoff
From The Hotel St. Francis cook book, 1919
Serves 1
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
341Calories
39 gProtein
19 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein39 g
Carbohydrates19 g
Fiber5.6 g
Sugars5 g
Total Fat12 g
Saturated Fat2.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol109 mg
Sodium964 mg
Potassium974 mg
Calcium152 mg
Iron2.8 mg
Magnesium71 mg
Phosphorus436 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D24 mcg
Vitamin C110 mg
Vitamin A131 mcg
Vitamin E4.6 mg
Vitamin K3.1 mcg
Vitamin B60.7 mg
Vitamin B126.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate42 mcg
Choline128 mg
Caffeine0 mg
Water414 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 227. The excerpt below is the record exactly as published.
Boiled brook trout, Romanoff. Put six one-half pound trout in boiling water, to which has been added one-half glass of vinegar, and cook for about fifteen minutes. Serve on a platter on folded napkin. Garnish with parsley in branches and two lemons cut in half. Serve separate, sauce mousseline, to which has been added six chopped anchovies
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