pescatariannut-freeegg-freesoy-free

Fish Au Gratin

Name: Fish Au Gratin
Yield: 5 servings
Ingredients: Three pounds of any fish with white meat; Make a sauce with 1 pint of cream; 1 tablespoon butter; 2 tablespoons flour; a dash of cayenne pepper; salt; 1 coffee cup of cracker crumbs

From Kentucky receipt book, 1903

Serves 5

Presented as published in 1903. 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

589Calories

38 gProtein

27 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories589 kcal

Protein38 g

Carbohydrates27 g

Fiber2 g

Sugars0.6 g

Total Fat38 g

Saturated Fat20 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol228 mg

Sodium2871 mg

Potassium658 mg

Calcium113 mg

Iron2.2 mg

Magnesium63 mg

Phosphorus869 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.5 mcg

Vitamin C3.8 mg

Vitamin A112 mcg

Vitamin E2.9 mg

Vitamin K6.3 mcg

Vitamin B60.4 mg

Vitamin B124.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.8 mg

Folate42 mcg

Choline7.1 mg

Caffeine0 mg

Water293 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 15. The excerpt below is the record exactly as published.

Fish Au Oratin. Three pounds of any fish with white meat, steam and remove all bones. Flake the fish and cook in baking dish. Make a sauce with 1 pint of cream, 1 tablespoon butter, 2 tablespoons flour, a dash of cayenne pepper and salt. Moisten 1 coffee cup of cracker crumbs

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