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Fillet of Smelts, Stanley
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
604Calories
26 gProtein
57 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein26 g
Carbohydrates57 g
Fiber13 g
Sugars39 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol91 mg
Sodium2083 mg
Potassium1035 mg
Calcium210 mg
Iron5.6 mg
Magnesium127 mg
Phosphorus605 mg
Zinc5.7 mg
Copper1.5 mg
Manganese1.2 mg
Vitamin D1.5 mcg
Vitamin C0.1 mg
Vitamin A115 mcg
Vitamin E1.7 mg
Vitamin K4.4 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.7 mg
Folate66 mcg
Choline144 mg
Caffeine11 mg
Water546 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 99. The excerpt below is the record exactly as published.
Fillet of smelts, Stanley. Split six smelts, remove the bones, season with salt and pepper, place in a buttered saute pan, add one-half glass of white wine, and cover with buttered paper. Bake in oven for five minutes, and then place the fillets on a platter. Make a cardinal sauce but add to it the tail of a lobster cut in small squares, twelve slices of truffles, and six heads of canned mushrooms
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