pescatariangluten-freenut-freesoy-free
Fish Royale
From A guide to modern cookery, 1909
Serves 2
Use suitable fish for the intended soup.
Presented as published in 1909. 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
658Calories
28 gProtein
4 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein28 g
Carbohydrates3.5 g
Fiber0 g
Sugars0 g
Total Fat58 g
Saturated Fat12 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol86 mg
Sodium180 mg
Potassium147 mg
Calcium48 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus176 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A5.7 mcg
Vitamin E7.4 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate2.8 mcg
Choline37 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 55. The excerpt below is the record exactly as published.
FISH ROYALE Stew in butter four oz. of fillet of sole cut into cubes, or the same quantity of any other fish suited to the nature of the intended soup. Cool, pound finely, and add, little by little, two tablespoonfuls of cold Béchamel and one-quarter pint of cream. Season with salt and a pinch of nutmeg, and strain through tammy. Thicken by means of the yolks of five eggs
Cook this with the app: pantry check, scaling, and the assistant.