pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Stuffed Smelts
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
61Calories
4 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein4.1 g
Carbohydrates12 g
Fiber1.9 g
Sugars7.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol8.8 mg
Sodium561 mg
Potassium528 mg
Calcium25 mg
Iron1.2 mg
Magnesium29 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C25 mg
Vitamin A61 mcg
Vitamin E2.5 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate17 mcg
Choline9.4 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 69. The excerpt below is the record exactly as published.
Stoffed SmeltB Remove the fins from two dozen large smelts. Clean them withoat splitting them and stuff with a fish forcemeat — a paper cornucopia must be used. Place the fish on a well-but- tered dish, cover them with one pint of Italienne sauce, and bake in a hot oven for ten minutes. Squeeze some lemon juice
Cook this with the app: pantry check, scaling, and the assistant.