Fillets of Trout, Sauted

Name: Fillets of Trout, Sauted
Ingredients: one half pound of lobster butter; the yolks of four or five eggs; the juice of a lemon; salt; pepper; one half-pint of melted butter; two teaspoonfuls of essence of anchovy

From The Cook Book, by "Oscar" of the Waldorf, 1896

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

1813Calories

16 gProtein

8 gCarbs

195 gFat

Full nutrition (34 nutrients)

Calories1813 kcal

Protein16 g

Carbohydrates7.7 g

Fiber0.3 g

Sugars2.6 g

Total Fat195 g

Saturated Fat109 g

Monounsaturated Fat51 g

Polyunsaturated Fat6.8 g

Omega-30.7 g

Cholesterol471 mg

Sodium386 mg

Potassium208 mg

Calcium81 mg

Iron0.6 mg

Magnesium17 mg

Phosphorus85 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C39 mg

Vitamin A1474 mcg

Vitamin E9.3 mg

Vitamin K16 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.1 mg

Folate28 mcg

Choline54 mg

Caffeine0 mg

Water168 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 31. The excerpt below is the record exactly as published.

Fillets of Trout, Sauted. Separate the bones from the fillets, cut each fillet into halves,put them in a buttered sautdpan, season with salt and pepper and fry them over a brisk fire. Put one*half pound of lobster butter into a saucepan, with the yolks of four or five eggs, the juice FISH. 87 of a lemon, and a little salt and pepper, and stir all together over a clear fire till well mixed; then pour in one half-pint of melted butter and two teaspoonfuls of essence of anchovy

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