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Fish Fillets, Sauce Tartare
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
413Calories
3 gProtein
8 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein2.5 g
Carbohydrates8.4 g
Fiber2.4 g
Sugars2.1 g
Total Fat42 g
Saturated Fat6.6 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat25 g
Omega-33 g
Cholesterol26 mg
Sodium2874 mg
Potassium180 mg
Calcium49 mg
Iron1 mg
Magnesium18 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C7.4 mg
Vitamin A21 mcg
Vitamin E2 mg
Vitamin K138 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline27 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 34. The excerpt below is the record exactly as published.
FISH FILLETS, SAUCE TARTARE. Mrs. T. K. Egbert, New York. For this dish flounders are the best, giving you four fillets to each fish. After rincing and drying sprinkle them with a tablespoonful of lemon juice mixed with ten drops of onion juice and a little salt and pepper. Let stand for a hour — ^longer if possible. Again dry each piece with a cloth; if too large for single service divide the fillets. Then dip each piece in slightly beaten egg, roll in fine dry bread crumbs and fry until nicely browned in a kettle partly filled with smoking hot fat. As a sauce wash, dry and pound to a pulp two table- spoonfuls of parsley, one tablespoonful of capers and one of cucumber pickle; press out as much watery juice as possible and mix with a large cupful of thick mayon- nai
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