pescatariangluten-freenut-freesoy-free

Broiled Boned Smelts a la Bearnaise

Name: Broiled Boned Smelts a la Bearnaise
Yield: 1 servings
Ingredients: twelve good-sized smelts; one tablespoonful of oil; half a pinch of salt; a third of a pinch of pepper; a little more than a gill of good Bearnaise sauce; a very little demi-glace sauce

From The table, 1889

Serves 1

Presented as published in 1889. 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

525Calories

58 gProtein

15 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories525 kcal

Protein58 g

Carbohydrates15 g

Fiber0.5 g

Sugars5.2 g

Total Fat25 g

Saturated Fat5.6 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat7.5 g

Cholesterol218 mg

Sodium647 mg

Potassium1071 mg

Calcium319 mg

Iron3.4 mg

Magnesium108 mg

Phosphorus811 mg

Zinc5.5 mg

Copper0.4 mg

Manganese2.2 mg

Vitamin D3.9 mcg

Vitamin C1.2 mg

Vitamin A209 mcg

Vitamin E2 mg

Vitamin K1.9 mcg

Vitamin B60.5 mg

Vitamin B1211 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.1 mg

Folate26 mcg

Choline213 mg

Caffeine0 mg

Water327 g

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 143. The excerpt below is the record exactly as published.

Broiled Boned Smelts a la Bearnaise.— Split twelve good-sized or eighteen medium-sized smelts up the back, remove the backbone, rub them with one tablespoonful of oil, and season with half a pinch of salt and a third of a pinch of pepper. Broil them in a double broiler for two minutes on each side; pour a little more than a gill of good Bearnaise sauce (No. 166) on a dish, arrange the smelts carefully on top, and serve, finishing with a very little demi-glace sauce

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