Poisson Americain (American Fish) - Creole

Name: Poisson Americain (American Fish) - Creole
Ingredients: Filleted; seasoned with paprika; served with Italienne sauce; containing chopped green peppers; and tomatoes; garlic flavour

From The new practical cookery guide, 1913

Presented as published in 1913. 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

190Calories

8 gProtein

42 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories190 kcal

Protein7.8 g

Carbohydrates42 g

Fiber10 g

Sugars19 g

Total Fat1.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol0 mg

Sodium1120 mg

Potassium1806 mg

Calcium79 mg

Iron4.4 mg

Magnesium95 mg

Phosphorus173 mg

Zinc1.3 mg

Copper0.8 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C275 mg

Vitamin A348 mcg

Vitamin E7.5 mg

Vitamin K27 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.1 mg

Folate98 mcg

Choline13 mg

Caffeine0 mg

Water572 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 73. The excerpt below is the record exactly as published.

Poisson Americain (American Fish). Blue Fish. A la Bombay — Scored and marinated with little anchovy essence. Throw grated cocoanut over clear fire and grill fish on top, and serve with anchovy butter and sliced lemon. . Creole — Filleted, and seasoned with paprika, baked, and served with Italienne sauce, containing chopped green peppers and tomatoes, garlic flavour

Cook this with the app: pantry check, scaling, and the assistant.