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Pompano au Gratin, Fillets of
From Harper's cook book encyclopædia, 1902
Serves 2
Use alternative fish if desired.
Presented as published in 1902. 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
593Calories
4 gProtein
8 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein3.7 g
Carbohydrates7.6 g
Fiber2.5 g
Sugars0 g
Total Fat58 g
Saturated Fat34 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol146 mg
Sodium25 mg
Potassium121 mg
Calcium50 mg
Iron1.8 mg
Magnesium25 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C2.6 mg
Vitamin A455 mcg
Vitamin E1.5 mg
Vitamin K4.6 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline19 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 138. The excerpt below is the record exactly as published.
Pompano au Gratin, Fillets of. — Use redfish or trout as well as pom- pano. Split the fish in two, length- wise, and remove the bone and skin. Then cut the fish into strips, season these with salt, pepper, and butter, roll them up, and if necessary tie them, to keep them in shape. Put them in a pan with a gill of white wine or a gill of hot water; but the wine is bet- ter. Add a blade of mace ; strew over them a layer of bread-crumbs. Add to this a liberal quantity of the sweet- est butte
Cook this with the app: pantry check, scaling, and the assistant.