Flounders a la Majouez

Name: Flounders a la Majouez
Ingredients: a large tumbler of white wine; two tablespoonfuls of butter; one teaspoonful of salt; the yolks of three eggs; a pint of cream

From High living, 1904

Presented as published in 1904. 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

1821Calories

28 gProtein

19 gCarbs

203 gFat

Full nutrition (34 nutrients)

Calories1821 kcal

Protein28 g

Carbohydrates19 g

Fiber0 g

Sugars0.6 g

Total Fat203 g

Saturated Fat100 g

Monounsaturated Fat40 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol1103 mg

Sodium2645 mg

Potassium667 mg

Calcium376 mg

Iron2.7 mg

Magnesium46 mg

Phosphorus569 mg

Zinc3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.4 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water391 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 6. The excerpt below is the record exactly as published.

FLOUNDERS A LA MAJOUEZ — Place the fish in a baking-dish of fire- proof ware, with a large tumbler of white wine, two tablespoonfuls of butter and one teaspoonful of salt ; put in a hot oven and cook until done ; pour off the gravy and add the yolks of three eggs which have been beaten into a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.