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Flounder a la Creme
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Presented as published in 1913. 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
752Calories
20 gProtein
92 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein20 g
Carbohydrates92 g
Fiber26 g
Sugars12 g
Total Fat39 g
Saturated Fat7.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol37 mg
Sodium109 mg
Potassium525 mg
Calcium578 mg
Iron15 mg
Magnesium135 mg
Phosphorus440 mg
Zinc2.5 mg
Copper1.2 mg
Manganese4.2 mg
Vitamin D2.3 mcg
Vitamin C24 mg
Vitamin A83 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate45 mcg
Choline44 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 28. The excerpt below is the record exactly as published.
Flounder a la Creme 1 flounder about 2 lbs. 1 blade mace 2 cupfuls milk 6 whole white peppers 1 tablespoonful cream 4 tablespoonfuls flour 3 tablespoonfuls Crisco Lemon juice Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.