Fish au Gratin
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Cooking time varies based on fish size, usually 25 to 35 minutes.
Presented as published in 1904. 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
120Calories
12 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein12 g
Carbohydrates21 g
Fiber5.4 g
Sugars12 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium25 mg
Potassium1313 mg
Calcium33 mg
Iron2.5 mg
Magnesium44 mg
Phosphorus337 mg
Zinc2.1 mg
Copper1.2 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)13 mg
Folate80 mcg
Choline67 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 26. The excerpt below is the record exactly as published.
Fish au Gratin. — Mince together five or six mush- rooms, two shallots, and some parsley, and mix with freshly ground black pepper, a little salt, and one- third the quantity of fine, freshly grated bread- crumbs ; strew a well-buttered fireproof china dish with half this mixture and lay on it a nice sole, cover with the rest of the mixture, strewing the top with a few more browned crumbs and some tiny morsels of butter, and pour in at the side a wine- glassful of light French wine, with enough fish stock
Cook this with the app: pantry check, scaling, and the assistant.