pescatariannut-freesoy-free
Fish Cutlets with Tomato Sauce
From The Times cook book, no. 2, 1905
Serves 4
Serve very hot.
Presented as published in 1905. 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
4Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories3.5 kcal
Protein0.8 g
Carbohydrates0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.9 mg
Sodium21 mg
Potassium10 mg
Calcium0.9 mg
Iron0 mg
Magnesium1 mg
Phosphorus18 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 147. The excerpt below is the record exactly as published.
FISH CUTLETS WITH TOMATO SAUCE. Miss C. Hernstedn, 2302 Budlong avenue — Take any large, firm fish; bone, skin and slice into cutlet shape; sprinkle with pep- per and salt; dip each cutlet first in grated crackers, then in sweet milk and egg beaten together, and again in the cracker meal. Fry in hot butter. Arrange on a dish and pour tomato sauce around the cutlets
Cook this with the app: pantry check, scaling, and the assistant.