pescatariangluten-freeegg-freeshellfish-free
Cabilaud Frit
From A guide to modern cookery, 1909
Serves 4
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
33Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories33 kcal
Protein2 g
Carbohydrates3.8 g
Fiber0.7 g
Sugars2.4 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2.7 mg
Sodium213 mg
Potassium168 mg
Calcium8.8 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C4.2 mg
Vitamin A2.1 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.6 mcg
Choline6.6 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 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.
ABILLAUD FRIT Cut some slices of fresh cod, from one inch to one and one- half inches thick. Season them, treat them ad l’anglaise, and fry them sufficiently to allow of their being well cooked all through. Dish them on a napkin with fried parsley and lemon, and send a butter sauce (No. 66), a tartare sauce, or a tomato sauce
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