Flounders a la Magouze

Name: Flounders a la Magouze
Ingredients: several fish; a glass of white wine; salt; pepper; an ounce of butter; three eggs; half a pint of cream

From Joe Tilden's recipes for epicures, 1907

Presented as published in 1907. 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

993Calories

5 gProtein

14 gCarbs

106 gFat

Full nutrition (22 nutrients)

Calories993 kcal

Protein4.9 g

Carbohydrates14 g

Total Fat106 g

Saturated Fat48 g

Monounsaturated Fat17 g

Cholesterol308 mg

Sodium51 mg

Potassium232 mg

Calcium147 mg

Iron0 mg

Magnesium14 mg

Phosphorus139 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Niacin (B3)0.1 mg

Water345 g

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 5. The excerpt below is the record exactly as published.

Flounders a la Magouze Place several fish into a baking pan with a glass of white wine, salt, pepper, and an ounce of butter. While they are cooking break three eggs into half a pint of cream

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