pescatariannut-freeegg-freesoy-free
Perch Broiled a la Française
From European and American cuisine, 1914
Serves 1
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
514Calories
14 gProtein
64 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein14 g
Carbohydrates64 g
Fiber6.6 g
Sugars13 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol66 mg
Sodium11067 mg
Potassium647 mg
Calcium200 mg
Iron5 mg
Magnesium66 mg
Phosphorus249 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C85 mg
Vitamin A283 mcg
Vitamin E1.2 mg
Vitamin K440 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate159 mcg
Choline31 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 143. The excerpt below is the record exactly as published.
ereh broiled & la Fran^ aise.— Bemove all skin and bones from a good-sized fish, cut the meat into 2Vr inch-long pieces, pare them nicely, season with salt and lemon juice, lay some slices of onion and parsley between them, cover, and set aside 1 hour. Then wipe the pieces dry, dip into melted butter, then into fine bread crumbs
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