pescatariannut-freeegg-freesoy-free
Hake or Cod a la Valeska
From Soyer's standard cookery, 1912
Serves 1
Shrimps should be made hot, not cooked.
Presented as published in 1912. 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
112Calories
8 gProtein
14 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories112 kcal
Protein8.1 g
Carbohydrates14 g
Fiber0.5 g
Sugars13 g
Total Fat2.3 g
Saturated Fat1.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol20 mg
Sodium71 mg
Potassium257 mg
Calcium198 mg
Iron0.1 mg
Magnesium20 mg
Phosphorus151 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0.5 mg
Vitamin A63 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate6.5 mcg
Choline34 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 76. The excerpt below is the record exactly as published.
Hake or Cod a la Valeska. Take a cutlet of either; spread each side well with butter, dip into seasoned flour, then sprinkle very thickly with finely grated cheese. A mixture of Parmesan and Gruyere is the best, but any kind, even Dutch, will do; grease a bag well with butter. Put in the fish and add to it a gill of either good fish stock or flavored milk
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