Mullet
From Gas cookery, 1885
Presented as published in 1885. 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
361Calories
1 gProtein
28 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories361 kcal
Protein0.8 g
Carbohydrates28 g
Fiber0 g
Sugars2.8 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol66 mg
Sodium534 mg
Potassium241 mg
Calcium26 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate3.3 mcg
Choline0.9 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 8. The excerpt below is the record exactly as published.
mullet into a greased baking tin with 1 oz. of butter and a glass of sherry and 1 teaspoon of anchovy sauce, cover with a greased paper and bake slowly for 15 minutes. Take up the fish, place the pan on a gas burner and stir in 1 teaspoon of flour and some lemon juice, a tiny piece of shallot, cayenne and salt
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