pescatariannut-freeegg-freesoy-free
Broiled Trout
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
465Calories
20 gProtein
79 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein20 g
Carbohydrates79 g
Fiber4.9 g
Sugars7.1 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol46 mg
Sodium805 mg
Potassium324 mg
Calcium207 mg
Iron5.3 mg
Magnesium54 mg
Phosphorus239 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C6.7 mg
Vitamin A21 mcg
Vitamin E0.7 mg
Vitamin K7.2 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.6 mg
Folate121 mcg
Choline33 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 66. The excerpt below is the record exactly as published.
Broiled Trout Scale and clean a trout. Wash and dry it well. Oash it aerosa 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 mized with a few chopped herbs
Cook this with the app: pantry check, scaling, and the assistant.