Fillets of Fish au Citron

Name: Fillets of Fish au Citron
Ingredients: Cut your fish into thinnish cutlets; sprinkle with pepper; sprinkle with salt; taste of a lemon; Butter a stewpan; moisten with fish stock; dish your fillets round some finely mashed potatoes

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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

29Calories

1 gProtein

9 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories29 kcal

Protein1.1 g

Carbohydrates9.3 g

Fiber2.8 g

Sugars2.5 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2 mg

Potassium138 mg

Calcium26 mg

Iron0.6 mg

Magnesium8 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate11 mcg

Choline5.1 mg

Caffeine0 mg

Water89 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 171. The excerpt below is the record exactly as published.

Fillets of Fish au Citron. — Cut your fish into thinnish cutlets and draw out all the bones you can ; sprinkle with pepper, salt, and taste of a lemoia. Butter a stewpan, put in your fillets ; let them fry for five minutes, then moisten with fish stock (made from the coarser parts). When nearly reduced, add the juice of a lemon to the sauce, and dish your fillets round some finely mashed potiitoe

Cook this with the app: pantry check, scaling, and the assistant.