pescatariannut-freesoy-freeshellfish-free
Croutes de La it a nee de Cabillaud d la Madras
From The new century cookery book, 1901
Serves 3
Incomplete recipe.
Presented as published in 1901. 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
No method was recorded for this recipe.
Nutrition per serving
660Calories
40 gProtein
97 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein40 g
Carbohydrates97 g
Fiber8.7 g
Sugars13 g
Total Fat25 g
Saturated Fat3.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat5.1 g
Omega-30.3 g
Cholesterol378 mg
Sodium1159 mg
Potassium627 mg
Calcium305 mg
Iron7.6 mg
Magnesium121 mg
Phosphorus657 mg
Zinc3.4 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D9.5 mcg
Vitamin C15 mg
Vitamin A96 mcg
Vitamin E6 mg
Vitamin K14 mcg
Vitamin B60.4 mg
Vitamin B127.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate212 mcg
Choline340 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 494. The excerpt below is the record exactly as published.
Croutes de La it a nee de Cabillaud d la Madras {Cod's Roe, Madras Style). — \ lb. cod roe smoked, £ onion, a clove of garlic, 2 tablespoonfuls tamarind pulp, 1 tablespoonful Favourite chutney, 1 teaspoonful curry powder, 1^ oz. butter, 1 hard-boiled egg, 1 French gherkin, 8 oval-shaped pieces of fried bread
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