Fish A la Creole

Name: Fish A la Creole
Ingredients: 3 lb. fish; 2 c. tomatoes; 2 tb. onion; tsp. bottled meat sauce; 6 cloves; 1 bay leaf; r tsp. salt; tsp. pepper; 2 tb. flour; 2 tb. butter

From The practical cookbook, 1917

Sauce: Heat the tomatoes, with all the seasonings except onion, and strain. Melt butter, add onion, and cook till yellow. Stir flour into butter and proceed as for Tomato sauce.

Presented as published in 1917. 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

885Calories

172 gProtein

26 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories885 kcal

Protein172 g

Carbohydrates26 g

Fiber4.2 g

Sugars8.8 g

Total Fat28 g

Saturated Fat1.9 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol689 mg

Sodium5605 mg

Potassium2964 mg

Calcium254 mg

Iron5 mg

Magnesium270 mg

Phosphorus3965 mg

Zinc4.9 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D2.7 mcg

Vitamin C42 mg

Vitamin A168 mcg

Vitamin E8.3 mg

Vitamin K25 mcg

Vitamin B61.2 mg

Vitamin B1222 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)12 mg

Folate77 mcg

Choline22 mg

Caffeine0 mg

Water1488 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 59. The excerpt below is the record exactly as published.

Fish A la Creole 3 lb. fish \ tsp. bottled meat sauce 2 c. tomatoes 6 cloves 2 tb. onion r bay leaf r tsp. salt Bit of mace ■J tsp. pepper _ 2 tb. flour 2 tb. butter

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