pescatariandairy-freenut-freesoy-free
Perch with Oysters
From European and American cuisine, 1914
Serves 2
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
568Calories
15 gProtein
79 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein15 g
Carbohydrates79 g
Fiber3.4 g
Sugars6.4 g
Total Fat21 g
Saturated Fat4.7 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat8.8 g
Omega-30.9 g
Cholesterol56 mg
Sodium4315 mg
Potassium206 mg
Calcium166 mg
Iron5.2 mg
Magnesium31 mg
Phosphorus266 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin C0.2 mg
Vitamin A57 mcg
Vitamin E2 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.1 mg
Folate148 mcg
Choline89 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 144. The excerpt below is the record exactly as published.
Perch with Oysters,— Bemove the skin and bones of a me- dium-sized perch, cut the meat into small fillets about 2Vg inches square, shape them nicely ; sprinkle with salt, dip in beaten egg and powdered cracker
Cook this with the app: pantry check, scaling, and the assistant.