Red Mullet a la Livorno

Name: Red Mullet a la Livorno
Ingredients: the mullets; a little cayenne; lemon-juice; two shalots; a tea-spoonful of flour; a bay-leaf; a few sprays of thyme; half a pint of weak stock; a table-spoonful of mushroom ketchup; a table-spoonful of essence of anchovy; half a wineglass of Marsala

From À la mode cookery, 1902

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

194Calories

12 gProtein

27 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories194 kcal

Protein12 g

Carbohydrates27 g

Fiber2.6 g

Sugars12 g

Total Fat4.5 g

Saturated Fat1.1 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol20 mg

Sodium1042 mg

Potassium617 mg

Calcium84 mg

Iron2.9 mg

Magnesium41 mg

Phosphorus149 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C17 mg

Vitamin A17 mcg

Vitamin E0.9 mg

Vitamin K3.2 mcg

Vitamin B60.4 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7.3 mg

Folate45 mcg

Choline44 mg

Caffeine0 mg

Water302 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

Red Mullet a la Livorno Place the mullets on a buttered dish, sprinkle with a little cayenne and lemon-juice, cover closely with oiled paper, and cook in a moderately hot oven till done. Chop up two shalots, fry them in butter with a tea-spoonful of flour, a bay-leaf, and a few sprays of thyme till lightly browned ; then add by degrees half a pint of weak stock, a table-spoonful of mushroom ketchup, a table-spoonful of essence of anchovy, and half a wineglass of Marsala

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