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Fumette

Name: Fumette
Yield: 4 servings
Ingredients: the bones and skin of a sole; a chopped onion; a fragment of thyme; an equal quantity of white wine; an equal quantity of water; the juice of one or two lemons

From The household gas cookery book, 1900

Serves 4

Presented as published in 1900. 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

29Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories29 kcal

Protein0.7 g

Carbohydrates6 g

Fiber1.4 g

Sugars2.2 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2.2 mg

Potassium91 mg

Calcium16 mg

Iron0.3 mg

Magnesium6.2 mg

Phosphorus15 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A0.8 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate10 mcg

Choline3.6 mg

Caffeine0 mg

Water69 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 29. The excerpt below is the record exactly as published.

fumette given hereunder; re¬ place in oven for two o>r three minutes and serve. Fumette. — The general way to make a fumette, say, for fumette of sole, after it has been filleted, use the bones and skin, also the head of a sole, wash them clean and free from any blood or intestines, chop them up and put them into a stewpan with a chopped onion and a fragment of thyme and cover them with an equal quantity of white wine and water, or if preferred instead of the wine the juice of one or two lemons

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