pescatariannut-freeegg-freesoy-freeshellfish-free
Broiled Red Mullet en Papillote
From The encyclopaedia of practical cookery, 1892
Serves 3
Presented as published in 1892. 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
18Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein2.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol7.4 mg
Sodium9.8 mg
Potassium54 mg
Calcium6.2 mg
Iron0.2 mg
Magnesium4.4 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A5.6 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.4 mcg
Choline11 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 566. The excerpt below is the record exactly as published.
Broiled Red Mullet en Papillote. — (1) Clean the required number of fish, wipe them dry both inside and out, dust over with flour, rub them with warmed butter, and season with salt and pepper. Butter as many half-sheets of writing- paper as there are fish, and dust them with salt and pepper ; place the fish on them, fold up, fastening the ends, put them on a gridiron over a clear fire, and broil for twenty minutes. When done, serve hot in the paper cases with melted-butter sauce in a tureen. (2) Clean, cut off the fins, and draw three Red Mullets
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