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Mullet with Tomatoes
From The white ribbon cook book, 1894
Serves 1
Serve hot.
Presented as published in 1894. 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
131Calories
18 gProtein
5 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein18 g
Carbohydrates4.8 g
Fiber1.2 g
Sugars2.7 g
Total Fat3.7 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Cholesterol44 mg
Sodium376 mg
Potassium592 mg
Calcium50 mg
Iron1.8 mg
Magnesium40 mg
Phosphorus221 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C8.1 mg
Vitamin A33 mcg
Vitamin E0.9 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate8.1 mcg
Choline63 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 14. The excerpt below is the record exactly as published.
Mullet with Tomatoes — One-half doz. red mullet, pepper, salt and chopped parsley, 5 or 6 tablespoonfuls of tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.