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Smelts a la Tartare
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. 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
12Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol8.8 mg
Sodium7.5 mg
Potassium36 mg
Calcium7.5 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.5 mcg
Choline8.1 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 201. The excerpt below is the record exactly as published.
Smelts a la Tartare (three dozen)
Cook this with the app: pantry check, scaling, and the assistant.