pescatariannut-freeegg-freesoy-free
Broiled Trout
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
464Calories
20 gProtein
78 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein20 g
Carbohydrates78 g
Fiber5 g
Sugars6.8 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol46 mg
Sodium806 mg
Potassium327 mg
Calcium212 mg
Iron5.5 mg
Magnesium55 mg
Phosphorus240 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C6 mg
Vitamin A30 mcg
Vitamin E0.7 mg
Vitamin K29 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.6 mg
Folate122 mcg
Choline32 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Kirmess cook book (1907), page 29. The excerpt below is the record exactly as published.
BROILED TROUT. Mrs. F. D. Gray. Scale and clean a trout. Wash and dry it well. Qash FISH, OYSTERS, LOBSTERS, ETC. 77 it acroBfi the back, and in the openings put some butter which has been seasoned with finely chopped chives and parsley, a little lemon juice, and thyme. Put the trout in a dish, season with a little salt and pepper and olive oil. Let it soak for about half an hour. Remove from the dish. Sprinkle with bread crumbs mixed with a fe
Cook this with the app: pantry check, scaling, and the assistant.