vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Red Mullets à la Toscana
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
502Calories
1 gProtein
4 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein1.4 g
Carbohydrates4.2 g
Fiber1.3 g
Sugars2.8 g
Total Fat55 g
Saturated Fat4.1 g
Monounsaturated Fat41 g
Polyunsaturated Fat7.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium5.5 mg
Potassium274 mg
Calcium9.8 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A39 mcg
Vitamin E19 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate17 mcg
Choline9.3 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 78. The excerpt below is the record exactly as published.
Red Mullets a la Toscana.— Make a mixture with tomatoes and mushrooms, three parts of the former to one of the latter, pepper and salt to taste, stuff some red mullets through the gill openings, and then roll the mullets in some salad oil
Cook this with the app: pantry check, scaling, and the assistant.