vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pompano Larded with Truffles a la Chambord
From The Swedish, French, American cook book, 1918
Serves 2
Fish dish for dinner.
Presented as published in 1918. 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
87Calories
4 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein3.8 g
Carbohydrates13 g
Fiber1.4 g
Sugars3.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium737 mg
Potassium172 mg
Calcium24 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.7 mcg
Choline8.4 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 117. The excerpt below is the record exactly as published.
Pompano Larded with Truffles a la Chambord Pompano larde de Truffes, a la Chambord Scrape and wash a pompano well; fillet it; take two pieces and form in shape of a fish; stuff with forcemeat; put it on a buttered pan and lard with truffles. Cut small points of truffle; make little holes with the small point of a knife and put a truffle into each hole; speck fish all over with truffles, about quarter of an inch apart, from head to tail; rub the head part with some white of egg; sprinkle with chopped truffles; make an eye of lemon and truffle; then put in the pan with a cup of sherry, pepper, and salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.