pescatarianegg-freesoy-free
Fish in White Sauce
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
600Calories
91 gProtein
22 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein91 g
Carbohydrates22 g
Fiber2.8 g
Sugars9.7 g
Total Fat11 g
Saturated Fat1.7 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol233 mg
Sodium790 mg
Potassium2490 mg
Calcium143 mg
Iron1.8 mg
Magnesium128 mg
Phosphorus1197 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D21 mcg
Vitamin C47 mg
Vitamin A93 mcg
Vitamin E3.2 mg
Vitamin K1.1 mcg
Vitamin B62.8 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)33 mg
Folate108 mcg
Choline311 mg
Caffeine0 mg
Water762 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 33. The excerpt below is the record exactly as published.
FISH IN WHITE SAUCE. Flake up cold boiled halibut and set the plate into the steamer, that the fish may heat without drying. Boil the bones and skin of the fish with a slice of onion and a very small piece of red pepper ; a bit of this the size of a kernel of coffee will make the sauce quite as hot as most per- sons like it. Boil this stock down to half a pint ; thicken with one tea- spoonful of butter and one teaspoonful of flour, mixed together. Add one drop of extract of almond. Pour this sauce over your halibut and stick bits of parsley over it
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.