Brill a la Mode de Fecamp

Name: Brill a la Mode de Fecamp
Ingredients: the brill being carefully washed, scraped and drawn; parsley; a sliced onion; pepper; salt; a bottle of chablis; two spoons of water

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

123Calories

4 gProtein

30 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories123 kcal

Protein4.3 g

Carbohydrates30 g

Fiber8.9 g

Sugars6.5 g

Total Fat1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium552 mg

Calcium145 mg

Iron2.7 mg

Magnesium58 mg

Phosphorus83 mg

Zinc0.6 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K42 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate33 mcg

Choline12 mg

Caffeine0 mg

Water137 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 9. The excerpt below is the record exactly as published.

BRILL A LA MODE DE FECAMP rr^HE brill being carefully washed, scraped and drawn, place it in a turbot pan with parsley,a sliced onion, pepper, salt, a bottle of chablis and two spoons of water

Cook this with the app: pantry check, scaling, and the assistant.