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Trout a la Twickenham

Name: Trout a la Twickenham
Yield: 2 servings
Ingredients: a kettle of boiling water; a good handful of salt; a wineglassful of vinegar; a tablespoonful of chopped gherkins; two sprigs of chopped parsley; salt and pepper

From Soyer's standard cookery, 1912

Serves 2

Presented as published in 1912. 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

4Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories3.8 kcal

Protein0.1 g

Carbohydrates0.3 g

Fiber0.2 g

Sugars0.1 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4941 mg

Potassium14 mg

Calcium6.9 mg

Iron0.2 mg

Magnesium1.7 mg

Phosphorus2.7 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2.7 mg

Vitamin A9.2 mcg

Vitamin E0 mg

Vitamin K36 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate3.1 mcg

Choline0.5 mg

Caffeine0 mg

Water33 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 66. The excerpt below is the record exactly as published.

Trout a la Twickenham. When you have cleaned your trout, put them into a kettle of boiling water to which you have added a good handful of salt, and a wineglassful of vinegar; boil gently about twenty minutes, or according to their size, dress upon a napkin, and serve melted butter, into which you have put a tablespoonful of chopped gherkins, two sprigs of chopped parsley, salt and pepper

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