gluten-freenut-freeegg-freesoy-free
Sauted Trout
From Lowney's cook book, 1907
Serves 1
Serve garnished with lemon and cress.
Presented as published in 1907. 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
560Calories
34 gProtein
36 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein34 g
Carbohydrates36 g
Fiber7.3 g
Sugars0.6 g
Total Fat32 g
Saturated Fat16 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat3.5 g
Omega-30.2 g
Cholesterol146 mg
Sodium9786 mg
Potassium942 mg
Calcium161 mg
Iron4.1 mg
Magnesium89 mg
Phosphorus410 mg
Zinc1.2 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D24 mcg
Vitamin C4.4 mg
Vitamin A317 mcg
Vitamin E4.4 mg
Vitamin K43 mcg
Vitamin B60.6 mg
Vitamin B126.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.9 mg
Folate74 mcg
Choline108 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 27. The excerpt below is the record exactly as published.
Sauted Trout 6 medium-sized trout cornmeal, salt and pepper olive oil or melted butter 2 tablespoons lard or butter
Cook this with the app: pantry check, scaling, and the assistant.