pescatariangluten-freenut-freeegg-freesoy-free
Boiled Pike a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
105Calories
3 gProtein
8 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein3.4 g
Carbohydrates8.4 g
Fiber1.5 g
Sugars4.3 g
Total Fat6.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat3.7 g
Omega-30.4 g
Cholesterol17 mg
Sodium101 mg
Potassium165 mg
Calcium35 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A5.5 mcg
Vitamin E0.5 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline9.4 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 145. The excerpt below is the record exactly as published.
the pike well; curl, by putting a toothpick through the head and tail; tie with string; put on drainer in fish kettle (with sufficient water to cover it), with some bay leaves, whole peppers, and sliced onion; let simmer for about fifteen min¬ utes; then remove carefully onto a platter, put some French fried marbles of potato in the centre; garnish with lemons around and parsley in mouth of the fish. Serve with cream horseradish sauce
Cook this with the app: pantry check, scaling, and the assistant.