pescatariangluten-freenut-freesoy-free
Broiled Trout with Hollandaise Sauce
From Practical household cookery, 1891
Serves 1
Trout can be prepared in various styles similar to salmon.
Presented as published in 1891. 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
276Calories
10 gProtein
31 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein10 g
Carbohydrates31 g
Fiber12 g
Sugars1.9 g
Total Fat15 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol16 mg
Sodium9815 mg
Potassium554 mg
Calcium197 mg
Iron3.5 mg
Magnesium99 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.6 mg
Manganese4 mg
Vitamin D4.3 mcg
Vitamin C1.7 mg
Vitamin A62 mcg
Vitamin E0.9 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate29 mcg
Choline25 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 97. The excerpt below is the record exactly as published.
BROILED TROUT. HOLLANDAISE SAUCE. Clean and split a trout at the back, oil it over, season with nutmeg, salt, and pepper; then half an hour after, broil it over a moderately hot fire, and when done serve with some Hollandaise e>auc
Cook this with the app: pantry check, scaling, and the assistant.