pescatariannut-freesoy-free
Fillet of Pompano with Spinach
From The Swedish, French, American cook book, 1918
Serves 1
Fish for lunch or supper.
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
596Calories
18 gProtein
48 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein18 g
Carbohydrates48 g
Fiber4.4 g
Sugars14 g
Total Fat38 g
Saturated Fat9.7 g
Monounsaturated Fat16 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol28 mg
Sodium8286 mg
Potassium907 mg
Calcium347 mg
Iron3.2 mg
Magnesium75 mg
Phosphorus349 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D5.8 mcg
Vitamin C23 mg
Vitamin A403 mcg
Vitamin E1.8 mg
Vitamin K86 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.7 mg
Folate75 mcg
Choline60 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 120. The excerpt below is the record exactly as published.
Fillet of Pompano with Spinach Filet de Pompano aux Epinards Scrape and wash the pompano well; fillet it and split in halves; cut the fillets three inches long and one and a half to two inches wide; put a tablespoon of spinach stuffing on each and roll; put on a buttered pan with pepper, salt, and sherry. Decorate on a bias with strips of Spanish pepper; put in oven and cook — well covered — for about eight to ten minutes. Serve on a paper doily on slices of tomatoes with hollandaise sauce in the centre. Garnish with parsley
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Cook this with the app: pantry check, scaling, and the assistant.