pescatariannut-freeegg-freesoy-freeshellfish-free
Stuffed Fish in the Sauce
From Cookery for every household, 1914
Serves 4
Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
92Calories
1 gProtein
11 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein1.5 g
Carbohydrates11 g
Fiber1.1 g
Sugars2.6 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol17 mg
Sodium4.2 mg
Potassium153 mg
Calcium15 mg
Iron0.5 mg
Magnesium9.6 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate23 mcg
Choline4.8 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 199. The excerpt below is the record exactly as published.
stuffed fish in the sauce- pan with the remainder of the onion, season them with pepper and salt, add the tomatoes cut in pieces (or a little tomato puree may be used), and pour the white wine over. Cover the fish with greased paper, and cook them in the oven without letting them boil. They must only poach about a quarter of an hour. When ready, lift the fish on to a dish and keep them warm while the sauce is prepared. Sauce. — Reduce the wine, &c., left in the sauce- pan to about half the quantity, then add to it a iittle stock to make sufficient sauce. Bring to the boil, add 1 oz. butter, mixed with 1 dessert-spoonful of flodr
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