Fricassee of Flounders
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
331Calories
38 gProtein
16 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories331 kcal
Protein38 g
Carbohydrates16 g
Fiber0 g
Sugars3.7 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat3.5 g
Cholesterol250 mg
Sodium950 mg
Potassium1001 mg
Calcium382 mg
Iron28 mg
Magnesium116 mg
Phosphorus612 mg
Zinc236 mg
Copper17 mg
Manganese1.8 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E5.5 mg
Vitamin K7.5 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate44 mcg
Choline400 mg
Caffeine0 mg
Water540 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 13. The excerpt below is the record exactly as published.
Fricassee of Flounders. Take one or two flounders, clean and wash thoroughly; remove the fillets care- fully and dust them over with salt and flour, plunge them into boiling fat and fry. 6o FISH. Chop finely one dozen oysters, put them with their liquor into a saucepan, pour in a tumblerful of white wine, add three boned anchovies, and salt, pepper and grated nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.