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Trout a la Cambaceres
From The table, 1889
Serves 2
Presented as published in 1889. 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
639Calories
37 gProtein
28 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein37 g
Carbohydrates28 g
Fiber6.9 g
Sugars9.6 g
Total Fat45 g
Saturated Fat6.8 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol51 mg
Sodium2429 mg
Potassium1493 mg
Calcium200 mg
Iron12 mg
Magnesium79 mg
Phosphorus525 mg
Zinc3.4 mg
Copper1.3 mg
Manganese0.4 mg
Vitamin D12 mcg
Vitamin C31 mg
Vitamin A106 mcg
Vitamin E4.5 mg
Vitamin K2.9 mcg
Vitamin B60.9 mg
Vitamin B123.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)15 mg
Folate89 mcg
Choline101 mg
Caffeine1.8 mg
Water453 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 135. The excerpt below is the record exactly as published.
Trout a, la Cambaceres. — Cook six trout as for the above (No. 311); when cooked, then place on a hot dish. Put in a saucepan two minced truffles, six mushrooms, also minced, and half a pint of Espagnole sauce No. 151), also twelve olives and three tablespoonfuls of tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.