Matelote
From Gancel's culinary encyclopedia of modern cooking, 1920
This is a fish stew prepared in a sailor fashion.
Presented as published in 1920. 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
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 67. The excerpt below is the record exactly as published.
matelote sa. Marquise, In border Duchesse pot. fish medaillon shape, cov. w. fi-fo., salmon mousseline, dec. shrimps sa. w. truf. in dice around. Marseillaise, Cooked in dish w. chopped onions, tom., garlic, saffron, parsley and wh. wi., baked. Martini ere, Marinate in oil, broiled, mayo. sa. w. chop¬ ped walnuts. Marsini, Cov. fi-fo., dec. w. truf. and sweet peppers, fish sa. w. nuts of oysters, fi. quen., truf. around. Maryland, Cov. Newburg sa. w. Maryland butter, gar. w. small terrapin croquettes. Mascotte, “Paupiette” in crustade fil. w. small quen. and truf., cov. w. fish sa. Massena, Cov. lobster sa. gar. fried oysters, Villeroy and scallop of lobster. Matelote, Sailor fashion. Fish stew. Small onions and salt pork, fried in butter, fish moistened w. wine sa., — 138 — FISH, GARNITURE AND SAUCES' cooked according to size of fish, thi. w. kneaded butter, add mushrooms
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