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Cabilaud A La Flamande
From A guide to modern cookery, 1909
Serves 2
Thicken cooking-liquor with crushed biscotte before serving.
Presented as published in 1909. 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
39Calories
3 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein3 g
Carbohydrates3.9 g
Fiber1 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol5.4 mg
Sodium16 mg
Potassium176 mg
Calcium26 mg
Iron1 mg
Magnesium14 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C20 mg
Vitamin A54 mcg
Vitamin E0.2 mg
Vitamin K205 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline12 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 195. The excerpt below is the record exactly as published.
CABILLAUD A LA FLAMANDE Cut the fresh cod into slices one inch thick ; season them with salt, pepper, and nutmeg, and put them in a sautépan or a FISH 337 deep, liberally-buttered tray. Moisten with white wine to the height of the slices; add chopped shallots and “‘ fines herbes,’’ and garnish the fish with roundels of pipped lemon
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