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Matelote

Name: Matelote
Yield: 4 servings
Ingredients: twelve or eighteen small white onions; as many mushrooms; two dessertspoonfuls of flour; half a pint of broth; a glass of white wine; the yolks of three eggs; the juice of a lemon

From The thorough good cook, 1895

Serves 4

Presented as published in 1895. 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

174Calories

8 gProtein

16 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories174 kcal

Protein7.7 g

Carbohydrates16 g

Fiber2.1 g

Sugars8.3 g

Total Fat4.5 g

Saturated Fat1.4 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol141 mg

Sodium141 mg

Potassium311 mg

Calcium53 mg

Iron1.2 mg

Magnesium20 mg

Phosphorus129 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C13 mg

Vitamin A61 mcg

Vitamin E0.4 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate25 mcg

Choline117 mg

Caffeine0 mg

Water261 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 184. The excerpt below is the record exactly as published.

Matelote. Cut up twelve or eighteen small white onions, and as many mushrooms ; fry them in butter, but do not let them brown; add two dessertspoonfuls of flour, pepper, salt, and grated nutmeg, with half a pint of broth and a glass of white wine. Let the whole boil gently ; beat up the yolks of three eggs, and stir in. Add the juice of a lemon

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