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Devilled Whitebait (Blanchaille a la Diable)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with a cream sauce flavored with white wine.
Presented as published in 1918. 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
297Calories
50 gProtein
0 gCarbs
9 gFat
Full nutrition (23 nutrients)
Calories297 kcal
Protein50 g
Carbohydrates0 g
Total Fat9.4 g
Saturated Fat3.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.5 g
Cholesterol166 mg
Sodium180 mg
Potassium459 mg
Calcium25 mg
Iron3.4 mg
Magnesium40 mg
Phosphorus319 mg
Zinc14 mg
Copper0.2 mg
Manganese0 mg
Vitamin B60.5 mg
Vitamin B125.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.7 mg
Water120 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 142. The excerpt below is the record exactly as published.
evilled Whitebait ( Blanchaille a la Diable) Put the whitebait on a platter with some butter, pepper, and salt; sprinkle some mustard over the whitebait; put another plate on top; put in oven for six to eight minutes
Cook this with the app: pantry check, scaling, and the assistant.