Fish au Gratin
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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
339Calories
60 gProtein
10 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories339 kcal
Protein60 g
Carbohydrates9.8 g
Fiber0.1 g
Sugars6.3 g
Total Fat4.9 g
Saturated Fat2.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol218 mg
Sodium1728 mg
Potassium923 mg
Calcium223 mg
Iron1.3 mg
Magnesium87 mg
Phosphorus1418 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A113 mcg
Vitamin E2.3 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B128 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.3 mg
Folate12 mcg
Caffeine0 mg
Water493 g
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.
one pound, more or less, of cold fish, cod, haddock, turbot or salmon. See that it is free from bones and skin. Have ready a quarter of a pint of nicely seasoned white sauce. Butter one or more, according to the quantity of fish available, fish-shaped fireproof china dishes. Mix the fish with the sauce and season with salt and pepper, then fill the dish or dishes with it, smooth over the surface with a wetted knife, and cover with a thin layer of white sauce. Sprinkle the top with a mixture of Panurette or bread-crumbs and grated cheese, and place a few tiny bits of butter
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