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Filets de Truite à la Mayonnaise
From The new century cookery book, 1901
Serves 4
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
Nutrition per serving
384Calories
2 gProtein
0 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein1.8 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.3 g
Total Fat47 g
Saturated Fat6.5 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol41 mg
Sodium354 mg
Potassium36 mg
Calcium6.9 mg
Iron0.1 mg
Magnesium2.2 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.2 mg
Vitamin A14 mcg
Vitamin E2 mg
Vitamin K90 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.4 mcg
Choline23 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 202. The excerpt below is the record exactly as published.
Filets de Truite d la Mayonnaise.— 1 large or 2 small trout, | pint mayonnaise {No. 277), f- pint aspic, a few French gherkins, frying-fat, or clarified butter
Cook this with the app: pantry check, scaling, and the assistant.