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Sand Dabs, Meuniere

Name: Sand Dabs, Meuniere
Yield: 1 servings
Ingredients: Remove the skin from the sand dabs; salt, pepper; roll in flour; fry in fresh butter; the juice of one lemon; chopped parsley

From The Hotel St. Francis cook book, 1919

Serves 1

Presented as published in 1919. 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

46Calories

5 gProtein

7 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories46 kcal

Protein5 g

Carbohydrates6.9 g

Fiber0.3 g

Sugars2.5 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol10 mg

Sodium18 mg

Potassium167 mg

Calcium8.5 mg

Iron0.2 mg

Magnesium16 mg

Phosphorus57 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D1.4 mcg

Vitamin C39 mg

Vitamin A12 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate21 mcg

Choline20 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 238. The excerpt below is the record exactly as published.

Sand dabs, meuniere. Remove the skin from the sand dabs, salt, pepper and roll in flour, and fry in fresh butter in shallow frying pan. When brown remove fish to platter, place piece of butter in pan, cook till brown, and pour over fish. Add the juice of one lemon and chopped parsley

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