Fish au Gratin

Name: Fish au Gratin
Ingredients: One can tomatoes; a little garlic; onion; catsup; a few drops tabasco sauce; salt; one and a half tablespoons sherry; oyster gravy; parsley; pepper

From Council cook book, 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

141Calories

3 gProtein

28 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories141 kcal

Protein3.4 g

Carbohydrates28 g

Fiber4.3 g

Sugars13 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium171 mg

Potassium596 mg

Calcium57 mg

Iron1 mg

Magnesium35 mg

Phosphorus81 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A73 mcg

Vitamin E1 mg

Vitamin K83 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate55 mcg

Choline20 mg

Caffeine0 mg

Water282 g

As published

This recipe was extracted from Council cook book (1908), page 9. The excerpt below is the record exactly as published.

Fish au GratiiL One can tomatoes,' a little garlic, onion, catsup, a few drops tabasco sauce, salt, one and a half table- spoons sherry, oyster gravy, and parsley. When this is cooked, strain and pour around fish that has been seasoned with salt and pepper

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