Rolled Fillets of Flounder

Name: Rolled Fillets of Flounder
Ingredients: salt; pepper; butter; lemon juice; parsley; a half cupful of white cooking wine

From Luncheons, 1902

Garnish with parsley and lemon.

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

98Calories

0 gProtein

3 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories98 kcal

Protein0.1 g

Carbohydrates3.5 g

Fiber0 g

Sugars0.4 g

Total Fat11 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol31 mg

Sodium1.5 mg

Potassium19 mg

Calcium2.8 mg

Iron0 mg

Magnesium1.1 mg

Phosphorus3.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate3.1 mcg

Choline0.8 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 24. The excerpt below is the record exactly as published.

EOLLED FILLETS OF FLOUNDER Sprinkle each fillet with salt and pepper. Spread it with a mixture made of butter, lemon juice, and parsley cut in pieces, not chopped fine. Fold the fillet over, roll it, and fasten it with a wooden toothpick or small skewer. Stand the rolled fillets on end in a baking-pan, put a piece of butter on the top of each one, and pour over the whole a half cupful of white cooking wine

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