Stingaree or Ray Fish with Capers

Name: Stingaree or Ray Fish with Capers
Ingredients: 1 pound ray; 1/2 cup claret; 2 small onions, halved; 1 sprig parsley; 1 small piece ray liver; 1/2 bay leaf; 1 1/2 cups white sauce; 3 tablespoons capers; Salt; Pepper

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

543Calories

21 gProtein

79 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories543 kcal

Protein21 g

Carbohydrates79 g

Fiber13 g

Sugars32 g

Total Fat10 g

Saturated Fat6.2 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol28 mg

Sodium1277 mg

Potassium1386 mg

Calcium660 mg

Iron4.5 mg

Magnesium125 mg

Phosphorus521 mg

Zinc2.6 mg

Copper0.6 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A316 mcg

Vitamin E0.8 mg

Vitamin K82 mcg

Vitamin B60.6 mg

Vitamin B122 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2 mg

Folate106 mcg

Choline23 mg

Caffeine0 mg

Water694 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 129. The excerpt below is the record exactly as published.

STINGAREE OR RAY FISH WITH CAPERS (Rate aux Cdpres) i pounds ray Yi cup claret 2 small onions, halved Salt Vz clove Pepper i sprig parsley i small piece ray liver Yi bay leaf 1Y2 cups white sauce 3 tablespoons capers

Cook this with the app: pantry check, scaling, and the assistant.