Minerve
From The new practical cookery guide, 1913
Presented as published in 1913. 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
44Calories
2 gProtein
8 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories44 kcal
Protein2.1 g
Carbohydrates8.1 g
Sugars7.3 g
Total Fat1.2 g
Sodium306 mg
Potassium485 mg
Calcium74 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Water232 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 63. The excerpt below is the record exactly as published.
dice of tomatoes, lie fish veloute, fleurons round. Mignonnette — Cut into strips, floured, and fried as whitebait. Mimi — Poached, served on spaghetti, sliced lobster, chablis sauce. Minerve — Baked with fines herbs and dice of toma- toes, lie butter, served with anchovy fillets over, Parisian potatoes
Cook this with the app: pantry check, scaling, and the assistant.