pescatariangluten-freedairy-freenut-freesoy-free

Chartreuse of Fish

Name: Chartreuse of Fish
Yield: 1 servings
Ingredients: Wet mould; a little aspic jelly; any sort of cooked fish; some hard-boiled eggs; sprigs of parsley; 1 tablespoonful salad oil; 1 yolk egg; 1 tablespoonful vinegar; 1 teaspoonful tarragon vinegar; 1 teaspoonful Chili vinegar; salt and pepper

From Tried favourites cookery book, 1909

Serves 1

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

195Calories

6 gProtein

0 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories195 kcal

Protein6.3 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat18 g

Saturated Fat2.6 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol186 mg

Sodium72 mg

Potassium71 mg

Calcium29 mg

Iron0.9 mg

Magnesium6.3 mg

Phosphorus100 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E5.2 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water57 g

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 25. The excerpt below is the record exactly as published.

Chartreuse of Fish. Wet mould. Put in a little aspic jellj-. Lay in any sort of cooked fish you like, and some hai’d-boiled eggs and sprigs of parsley. Let this set, and add some a-spic. Make a sauce with 1 tablespoonful salad, oil, 1 yolk egg, 1 table.spoonful vinegar, 1 teaspoonful taiTagon vinegar, 1 teaspoonful Chili vinegar, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.