Stuffed Fillets of Whiting
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
240Calories
17 gProtein
37 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein17 g
Carbohydrates37 g
Fiber11 g
Sugars11 g
Total Fat6.4 g
Saturated Fat2.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol186 mg
Sodium93 mg
Potassium1288 mg
Calcium180 mg
Iron4.7 mg
Magnesium83 mg
Phosphorus363 mg
Zinc2.3 mg
Copper1.1 mg
Manganese3.5 mg
Vitamin D1.4 mcg
Vitamin C16 mg
Vitamin A87 mcg
Vitamin E0.8 mg
Vitamin K42 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.1 mg
Folate92 mcg
Choline195 mg
Caffeine0 mg
Water369 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 17. The excerpt below is the record exactly as published.
STUFFED FILLETS OF WHITING. 3 whitings. 1 small onion. 3 or 4 mushrooms. Parsle) Filets de Merlan Farcis. Salt and pepper. Egg- Breadcrumbs. Clarified fat or oil. Billet the whitings, and sprinkle each piece with pepper, salt, and finely chopped onion, mushrooms, and parsley
Cook this with the app: pantry check, scaling, and the assistant.