pescatariangluten-freenut-freesoy-free
Fillet of Pompano with Tomatoes a la Gimo
From The Swedish, French, American cook book, 1918
Serves 1
Fish dish for dinner.
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
994Calories
17 gProtein
149 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories994 kcal
Protein17 g
Carbohydrates149 g
Fiber4.3 g
Sugars117 g
Total Fat38 g
Saturated Fat9.8 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Cholesterol29 mg
Sodium1076 mg
Potassium846 mg
Calcium367 mg
Iron3.1 mg
Magnesium79 mg
Phosphorus341 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D5.8 mcg
Vitamin C68 mg
Vitamin A498 mcg
Vitamin E1.8 mg
Vitamin K210 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.7 mg
Folate108 mcg
Choline61 mg
Caffeine0 mg
Water343 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 119. The excerpt below is the record exactly as published.
Fillet of Pompano with Tomatoes a la Gimo Filet de Pompano aux Tomates, a la Gimo Scrape and wash the pompano well; fillet it; split in halves; cut about four inches long and two inches wide; roll; put on a buttered pan; sprinkle with pepper and salt; put some sherry into the pan with a tight cover and cook in oven for about eight to ten minutes. When cooked, cover with a clear tomato glaze and sprinkle with fine-chopped parsley. Serve on a foundation of spinach with a hollandaise sauce in the centre. Garnish with pieces of lemon
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.