Escalopes of Fish

Name: Escalopes of Fish
Ingredients: 1 lb. cooked fish; A few white bread-crumbs; 0.5 pint thin white sauce; A little melted butter; Pepper, salt, lemon juice

From Recipes for high-class cookery, 1912

Any cooked shellfish, or raw oysters, may be dressed in this way.

Presented as published in 1912. 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

759Calories

128 gProtein

22 gCarbs

14 gFat

Full nutrition (32 nutrients)

Calories759 kcal

Protein128 g

Carbohydrates22 g

Fiber0.3 g

Sugars14 g

Total Fat14 g

Saturated Fat5.8 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol311 mg

Sodium810 mg

Potassium2757 mg

Calcium509 mg

Iron3.6 mg

Magnesium190 mg

Phosphorus1874 mg

Zinc4.1 mg

Copper0.6 mg

Manganese0.2 mg

Vitamin C0 mg

Vitamin A377 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B61.7 mg

Vitamin B1212 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)9 mg

Folate103 mcg

Caffeine0 mg

Water532 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 7. The excerpt below is the record exactly as published.

ESCALOPES OF FISH. lb. cooked fish. A few white bread-crumbs. ^ pint thin white sauce. A litle melted butter. Pepper, salt, lemon juice. Grease some scallop shells and dust with white crumbs. Put a little sauce in each shell, lay in the fish broken in large fiakes, and season it. Cover with the remainder of the sauce, sprinkle over a few crumbs, and pour a little melted butter

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