gluten-freenut-freeegg-freesoy-free
Fillets of Flounder in Paper Cases
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
526Calories
56 gProtein
1 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein56 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol179 mg
Sodium2368 mg
Potassium957 mg
Calcium28 mg
Iron3.3 mg
Magnesium54 mg
Phosphorus693 mg
Zinc6.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A100 mcg
Vitamin E1.1 mg
Vitamin K1 mcg
Vitamin B60.8 mg
Vitamin B121.9 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate8.8 mcg
Choline225 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 87. The excerpt below is the record exactly as published.
FILLETS OF FLOUNDER IN PAPER CASES Flounder fillets, cut in pieces Melted butter Cold cooked ham in 44-inch slices Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.