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Perch a la Maitre d’Hotel (Perche a la Maitre d’Hotel)
From Cookery for every household, 1914
Serves 1
Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
23Calories
5 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein4.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol23 mg
Sodium16 mg
Potassium67 mg
Calcium20 mg
Iron0.2 mg
Magnesium7.5 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0.4 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.3 mcg
Choline16 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 166. The excerpt below is the record exactly as published.
Perch a la Maitre d’Hotel (Perche a la Maitre d’Hotel) 1 perch. Lemon juice. A little butter. I pt. maitre d’htedl Pepper and salt. sauce. Skin and fillet the fish, and wipe the pieces dry in a clean cloth. Then cut the fillets in pieces about 2 inches in length, and place them in a well-greased baking dish. Sprinkle with pepper, salt, and a little lemon juice, cover with greased paper, and bake in a moderate oven until done. When ready, drain the pieces of fish for a minute on kitchen paper and then arrange them neatly on a hot dish. Have ready \ pint maitre d’hotel sauce
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