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Red Snapper a l'Indienne with Curry Sauce
From Cooking for profit, 1886
Serves 3
Serve rice with each portion and the curry sauce.
Presented as published in 1886. 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
450Calories
64 gProtein
33 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein64 g
Carbohydrates33 g
Fiber17 g
Sugars1 g
Total Fat8.1 g
Saturated Fat1.7 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol271 mg
Sodium1551 mg
Potassium1142 mg
Calcium251 mg
Iron8 mg
Magnesium163 mg
Phosphorus1461 mg
Zinc3.4 mg
Copper0.6 mg
Manganese3 mg
Vitamin D1.2 mcg
Vitamin C0.2 mg
Vitamin A41 mcg
Vitamin E10 mg
Vitamin K32 mcg
Vitamin B60.4 mg
Vitamin B127.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate56 mcg
Choline71 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 239. The excerpt below is the record exactly as published.
d Snapper a I'lndienne, op with Curry Sauce. Fish baked in currjr sauce with a bor- der of rice baked with it in the same dish. Any dish that is said to be a I'lndienne maybe expected to contain curry pow- der or curry paste. Brush a baking pan or dish with but- ter, skin 3 lbs of fish and cut it into suit- able pieces to serve. About half the peo- ple will not take fish and this amount will make from 24 to 30 portions. Place them in the dish in close order. Take some cooked rice, season it with salt and milk and i egg or the yolk only and make a raised border of it all around the edge of the baking dish. Use a wet knife to smooth it over. Set the dish in the oven for 15 minutes for the fish to be- come partly cooked then pour in enough curry sauce to almost cover
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