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Triglie Rosse (Red Mullets)
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
367Calories
10 gProtein
27 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories367 kcal
Protein10 g
Carbohydrates27 g
Fiber9.7 g
Sugars4.7 g
Total Fat27 g
Saturated Fat2.6 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol15 mg
Sodium10111 mg
Potassium742 mg
Calcium188 mg
Iron4.8 mg
Magnesium73 mg
Phosphorus149 mg
Zinc0.9 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0.5 mcg
Vitamin C38 mg
Vitamin A123 mcg
Vitamin E9.3 mg
Vitamin K453 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate64 mcg
Choline34 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 161. The excerpt below is the record exactly as published.
Triglie Rosse. (Red Mullets). Procure two red mullets, which place upon a strong dish, not too large ; sprinkle a little chopped onions, parsley, a little pepper and salt, and a little salad oil, over, and put them into a warm oven for half an hour
Cook this with the app: pantry check, scaling, and the assistant.