vegetariannut-free
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
- 1 flounder about 2 lbs.
- 2 cupfuls milk
- 1 tablespoonful cream
- 3 tablespoonfuls Crisco
- Salt and pepper to taste
- 1 blade mace
- 6 whole white peppers
- 4 tablespoonfuls flour
- Lemon juice
Method
Skin flounder, take fillets off neatly.
Simmer skin and bones in milk, mace, and whole peppers for half hour; strain.
Add fillets to milk, simmer for ten minutes.
Lift out fillets, add Crisco and flour beaten together to milk, stir until smooth, add seasonings and cream, warm through, and serve over fillets.
Nutrition per serving
752Calories
20 gProtein
92 gCarbs
39 gFat
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.