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Filets de Truite d la Mayonnaise
From The new century cookery book, 1901
Serves 3
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
513Calories
2 gProtein
1 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein2.4 g
Carbohydrates0.6 g
Fiber0.1 g
Sugars0.5 g
Total Fat62 g
Saturated Fat8.7 g
Monounsaturated Fat13 g
Polyunsaturated Fat33 g
Omega-33.9 g
Cholesterol55 mg
Sodium573 mg
Potassium50 mg
Calcium9.1 mg
Iron0.2 mg
Magnesium3.3 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0.3 mg
Vitamin A20 mcg
Vitamin E2.6 mg
Vitamin K124 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4.7 mcg
Choline31 mg
Caffeine0 mg
Water31 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 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.