pescatariangluten-freenut-freesoy-free
Fish Chartreuse
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
336Calories
13 gProtein
21 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein13 g
Carbohydrates21 g
Fiber2.9 g
Sugars3.2 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol243 mg
Sodium597 mg
Potassium538 mg
Calcium95 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus263 mg
Zinc1.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C0.2 mg
Vitamin A155 mcg
Vitamin E1.1 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate31 mcg
Choline171 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 69. The excerpt below is the record exactly as published.
Fish Chartreuse. Take any remains of cold fish, break it into flakes, and moisten with cream, seasoning with a little pepper and salt. Have ready some mashed potatoes and sufficient hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.