pescatariangluten-freenut-freeegg-freesoy-freeshellfish-free
Cabilaud Grille
From A guide to modern cookery, 1909
Serves 3
Serve with Maitre-d’Hétel or Anchovy butter.
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
562Calories
3 gProtein
4 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein2.7 g
Carbohydrates3.7 g
Fiber1.2 g
Sugars0.9 g
Total Fat62 g
Saturated Fat38 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol166 mg
Sodium18 mg
Potassium145 mg
Calcium40 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C29 mg
Vitamin A554 mcg
Vitamin E1.9 mg
Vitamin K142 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline22 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 3 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 GRILLE Cut the fish into slices one inch or two inches thick. Season these slices; dredge them; sprinkle them copiously with melted butter, and set them to grill, remembering to baste them frequently the while with melted butter. Serve them on a hot dish; garnish them with slices of lemon, and surround with bunches of parsley. Send a Maitre-d’Hétel or Anchovy butter, or a grilled-fish sauce to the table with the dish. 992—CABILLAUD FRIT Cut some slices of fresh cod
Cook this with the app: pantry check, scaling, and the assistant.