Fish A L'Aurore

Name: Fish A L'Aurore
Ingredients: 1 Jew-fish; Small Onion; teaspoonful Parsley; Egg; pint White Sauce; Pepper and Salt

From The art of living in Australia, 1893

Presented as published in 1893. 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

302Calories

17 gProtein

34 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories302 kcal

Protein17 g

Carbohydrates34 g

Fiber2.8 g

Sugars19 g

Total Fat11 g

Saturated Fat5.4 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol205 mg

Sodium513 mg

Potassium687 mg

Calcium373 mg

Iron1.8 mg

Magnesium50 mg

Phosphorus403 mg

Zinc2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C12 mg

Vitamin A282 mcg

Vitamin E0.7 mg

Vitamin K13 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1 mg

Folate77 mcg

Choline156 mg

Caffeine0 mg

Water371 g

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 196. The excerpt below is the record exactly as published.

FISH A L'AURORE. 1 Jew-fish Qd. \ Small Onion . \ teaspoonful Parsley lEgg . . ■. \ pint White Sauce . Pepper and Salt

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