Fritot a la Russe
From The St. Mungo cookery book, 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
115Calories
16 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein16 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol218 mg
Sodium197 mg
Potassium238 mg
Calcium35 mg
Iron1 mg
Magnesium18 mg
Phosphorus233 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 8. The excerpt below is the record exactly as published.
Cheese. FISH AU GRATIN. Cayenne. Eggs- Tomato or potato. Take the remains of cold boiled fish — cod, halibut or turbot — remove skin and bones, separate flakes without breaking them. Thickly butter an ashet and put alternate layers of fish, rich butter sauce, sprinkling each layer with grated cheese and a little cayenne. On the top strew brown bread crumbs, and over them place pats of butter. Place in the oven to get thoroughly heated. Garnish with hard-boiled egg and tomato, or with potato border. Anne G. Kerr. FRITOT 4 lahlespoonfuls findon haddock cooked and chopped. A LA RUSSE. I yolk of egg. Lemon juice. Batter
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