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Stewed Trout

Name: Stewed Trout
Yield: 2 servings
Ingredients: 2 good-sized trout; ½ onion; 2 bay leaves; 1 pint of stock; 1 glass of claret or port wine; 1 oz. of butter; 1 oz. of flour; salt to taste; pepper to taste; a little parsley

From The century cook book, 1894

Serves 2

Presented as published in 1894. 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

200Calories

7 gProtein

18 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories200 kcal

Protein7 g

Carbohydrates18 g

Fiber0.7 g

Sugars2.5 g

Total Fat13 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol48 mg

Sodium22 mg

Potassium288 mg

Calcium31 mg

Iron1.5 mg

Magnesium27 mg

Phosphorus109 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C3.6 mg

Vitamin A22 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.6 mg

Folate34 mcg

Choline24 mg

Caffeine0 mg

Water157 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 19. The excerpt below is the record exactly as published.

Stewed Trout. You need 2 good-sized trout, Yt, onion, cut in thin slices; a little parsley, 2 cloves, 1 blade of mace, 2 bay leaves, a little thyme, salt and pepper to taste, i pint of stock, i glass of claret or port wine

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