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Fillet of Pompano with Mushrooms a la Surprise
From The Swedish, French, American cook book, 1918
Serves 6
Fish entree for dinner or luncheon.
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
77Calories
7 gProtein
5 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein7.2 g
Carbohydrates4.9 g
Fiber0.8 g
Sugars2.1 g
Total Fat2.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Cholesterol13 mg
Sodium265 mg
Potassium370 mg
Calcium11 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus120 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C1.6 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate17 mcg
Choline28 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 118. The excerpt below is the record exactly as published.
Fillet of Pompano with Mushrooms a la Surprise Filet de Pompano aux Champignons, a la Surprise To six nice fillets of pompano take one pound mushrooms, two cups nice fish mousse. Steam the pompano for about six minutes between two pans, with a little sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.