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Boiled Lake Tahoe Trout, Pepper Sauce
From The Hotel St. Francis cook book, 1919
Serves 1
Serve with pepper sauce.
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
272Calories
17 gProtein
46 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories272 kcal
Protein17 g
Carbohydrates46 g
Fiber11 g
Sugars11 g
Total Fat5.7 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol30 mg
Sodium1322 mg
Potassium833 mg
Calcium105 mg
Iron4.8 mg
Magnesium49 mg
Phosphorus191 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D8 mcg
Vitamin C116 mg
Vitamin A545 mcg
Vitamin E1.9 mg
Vitamin K8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.1 mg
Folate46 mcg
Choline49 mg
Caffeine0 mg
Water314 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 118. The excerpt below is the record exactly as published.
Boiled Lake Tahoe trout, pepper sauce Hollandaise potatoes Shad roe, Bordelaise Peas and carrots in cream Lettuce and grapefruit salad Jelly roll Demi tasse Potage, Albert. Two-thirds puree of potato soup and one-third very thick Consomme Julienne. Boiled lake trout, pepper sauce. Put two trout in a fish kettle filled with water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth. Boil until done. Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons
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