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Fish a la Delmonico

Name: Fish a la Delmonico
Yield: 3 servings
Ingredients: 3 cups of cooked white fish; 4 tablespoons butter; 4 tablespoons flour; 2 teaspoons salt; ½ teaspoon pepper; 1 pt. milk; 1 slice onion; 2 sprays parsley; 2 yolks of eggs; bread crumbs

From San Rafael cook book, 1906, 1906

Serves 3

Good for leftover fish.

Presented as published in 1906. 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

617Calories

70 gProtein

22 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories617 kcal

Protein70 g

Carbohydrates22 g

Fiber1.5 g

Sugars10 g

Total Fat41 g

Saturated Fat6.9 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat7.4 g

Omega-30 g

Cholesterol368 mg

Sodium1832 mg

Potassium1439 mg

Calcium338 mg

Iron3.5 mg

Magnesium140 mg

Phosphorus1088 mg

Zinc4.5 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D2.2 mcg

Vitamin C26 mg

Vitamin A268 mcg

Vitamin E0.6 mg

Vitamin K274 mcg

Vitamin B61.1 mg

Vitamin B123.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)10 mg

Folate108 mcg

Choline132 mg

Caffeine0 mg

Water386 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 10. The excerpt below is the record exactly as published.

FISH A LA DELMONICO'— Mrs. Franimuller. 3 cups of cooked white fish, 4 tablespoons butter, 4 tablespoons flour, 2 teaspoons salt, % teaspoon pepper, 1 pt. milk, 1 slice onion, 2 sprays parsley, 2 yolks of eggs, bread crumbs

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