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Sheephead a la Dieppoise
From Cooking for profit, 1886
Serves 3
Serve with some of the sauce and potatoes on the same plate.
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
530Calories
21 gProtein
31 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein21 g
Carbohydrates31 g
Fiber1 g
Sugars11 g
Total Fat36 g
Saturated Fat8.8 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol94 mg
Sodium1219 mg
Potassium583 mg
Calcium332 mg
Iron3.5 mg
Magnesium56 mg
Phosphorus424 mg
Zinc18 mg
Copper1.4 mg
Manganese0.3 mg
Vitamin D7.2 mcg
Vitamin C2.5 mg
Vitamin A331 mcg
Vitamin E1.4 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B125 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.6 mg
Folate34 mcg
Choline66 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 264. The excerpt below is the record exactly as published.
Sheephead a la Dieppoise. Fillets of fish placed in a deep baking pan, a matelotte (or fish stew) poured over, cracker crumbs on top and baked. Di- eppe is a seaport and fishing town. Cut the sheephead or other fish in two-ounce strips, free from bones. Mince an onion fine. Butter the baking pan, strew the onion in and fill with the fish. For the matelotte make white sauce about 3 cups, and put into it shrimps, oysters and button mushrooms, about J^ cup of each, or if oysters are out of sea- son, use lobster or crab substitut
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