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Red Mullet a la Marechale (Rougets a la Marechale)
From Cookery for every household, 1914
Serves 1
Time to bake: about 15 minutes. Sufficient for 4 or 5 persons.
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
480Calories
11 gProtein
15 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein11 g
Carbohydrates15 g
Fiber3.1 g
Sugars7.1 g
Total Fat44 g
Saturated Fat12 g
Monounsaturated Fat26 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol57 mg
Sodium41 mg
Potassium338 mg
Calcium67 mg
Iron1.3 mg
Magnesium27 mg
Phosphorus139 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C54 mg
Vitamin A127 mcg
Vitamin E10 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate17 mcg
Choline39 mg
Caffeine1.8 mg
Water127 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 194. The excerpt below is the record exactly as published.
Red Mullet a la Marechale (Rougets a la Marechale) 3 red mullets. 2 table-sps. salad oil. Juice of J lemon. Pepper, salt. Bread-crumbs. ltable-sp. melted butter. 1 table-sp. grated Par- mesan. 1 or 2 truffles
Cook this with the app: pantry check, scaling, and the assistant.