gluten-freenut-freeegg-freesoy-free
Fish au Gratin
From The household cook book, 1902
Serves 4
Shrimp or mushrooms can be used instead of oysters.
Presented as published in 1902. 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
262Calories
43 gProtein
8 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein43 g
Carbohydrates7.9 g
Fiber0.2 g
Sugars1.9 g
Total Fat14 g
Saturated Fat1.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol227 mg
Sodium1037 mg
Potassium787 mg
Calcium184 mg
Iron12 mg
Magnesium83 mg
Phosphorus892 mg
Zinc98 mg
Copper7.2 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C2.8 mg
Vitamin A43 mcg
Vitamin E3.3 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B1225 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate20 mcg
Choline163 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 41. The excerpt below is the record exactly as published.
FISH AU GRATIN. Cut an onion in small pieces, and fry it in 3 tablespoons of butter; skin and bone 2 lbs. fish, cut it in pieces, roll and dip it in flour, and fry it in the onion and butter, in a frying pan; let only 1 side brown. Now pour over the onions and butter, 1 tablespoon lemon juice or vinegar, 3 tablespooons beef gravy or good meat extract, 4 tablespoons of tomatoes just out of the can, and the liquor from 1 pint of oysters. Sprinkle bread crumbs over the top, and here and there put bits of butter. Set the platter in the oven over a pan of hot water, to prevent the dish from breaking, and bake till the crumbs are brown. Season 1 pint of raw oysters
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