pescatariannut-freeegg-freesoy-free
Trout A L'Italienne
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
384Calories
15 gProtein
40 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein15 g
Carbohydrates40 g
Fiber10 g
Sugars17 g
Total Fat19 g
Saturated Fat9.7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol43 mg
Sodium133 mg
Potassium1200 mg
Calcium135 mg
Iron3 mg
Magnesium111 mg
Phosphorus263 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D8 mcg
Vitamin C46 mg
Vitamin A155 mcg
Vitamin E7.6 mg
Vitamin K36 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)13 mg
Folate78 mcg
Choline76 mg
Caffeine0 mg
Water356 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 96. The excerpt below is the record exactly as published.
TROUT A LTTALIENNE. Remove the inside of two trout, through the gills, with- out cutting the fish; cut off the fins, wash and wipe the trout, and boil in salt water and a glass of vinegar for six minutes or more, according to the size of the fish; drain and divest of the skin, and lay them on a dish and keep hot. Meanwhile add to half a pint of Italian sauce (No. 205), previously made for that purpose, a pat of anchovy butter, a little nutmeg, and lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.