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Stuffed Fillet of Pompano with Green Pepper a la Erland
From The Swedish, French, American cook book, 1918
Serves 2
Serve with hollandaise sauce for lunch or supper.
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
66Calories
6 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein5.9 g
Carbohydrates8 g
Fiber1.3 g
Sugars3.2 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol6.3 mg
Sodium11 mg
Potassium169 mg
Calcium21 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C13 mg
Vitamin A5 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate18 mcg
Choline11 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 118. The excerpt below is the record exactly as published.
Stuffed Fillet of Pompano with Green Pepper a la Erland Filet de Pompano farci de Piments, a la Erland Scrape and wash a pompano well; fillet it and split in halves; cut in diamond pieces about two and a half inches by one and a half inches. Cook onions and green pepper; chop very fine with part of the pompano; add white of one egg to the cup of the mix¬ ture; stuff pieces, putting one on top of the other with a layer of stuffing between. Cook ten to twelve minutes in oven — well covered — with some sherry, pepper, and salt. When done, deco¬ rate with tomato sauce
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