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Shad Cutlet (Cotelette d’ Alose) a la Lydie Mathilde
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a luncheon or dinner dish.
Presented as published in 1918. 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
135Calories
29 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein29 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.2 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol109 mg
Sodium788 mg
Potassium386 mg
Calcium37 mg
Iron0.5 mg
Magnesium39 mg
Phosphorus673 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.4 mg
Vitamin A7.1 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 90. The excerpt below is the record exactly as published.
had Cutlet ( Cotelette d’ Alose) a la Lydie Mathilde Shad that is left over can be made into cutlets as a luncheon or supper dish. To one cup of the fish that has been well shredded add three tablespoons of very heavy cream sauce, hot, one teaspoon¬ ful onion juice, a few drops of Worcestershire sauce, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.