pescatariandairy-freenut-freeegg-freesoy-free
Fish in Sauce
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
136Calories
28 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein28 g
Carbohydrates1.9 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol104 mg
Sodium760 mg
Potassium367 mg
Calcium39 mg
Iron0.6 mg
Magnesium39 mg
Phosphorus646 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A6.8 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate3.1 mcg
Choline0 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 144. The excerpt below is the record exactly as published.
one chopped clove of garlic and a spoonful of flour. Cook this until yellow ; then add two and one-half cups of water, season with salt and pepper, and boil for two minutes. Then add about two pounds of any kind of fish cut in pieces about two inches square, and some chopped parsley
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