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Grilling of Fish
From A guide to modern cookery, 1909
Serves 1
Best served with various butters and sauces.
Presented as published in 1909. 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
14Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories14 kcal
Protein3.1 g
Carbohydrates0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol12 mg
Sodium83 mg
Potassium40 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus71 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water22 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 154. The excerpt below is the record exactly as published.
GRILLING OF FISH This method is best suited to small fish, to medium-sized chicken-turbots, and to large-sectioned fish. Unless they are very small, it is best to gash both sides of fish intended for grilling; the reasons given above for this measure likewise apply here. All white and naturally dry fish should be rolled in flour and besprinkled with butter or very good oil
Cook this with the app: pantry check, scaling, and the assistant.