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Trout au Bleu
From The household cook book, 1902
Serves 4
This method gives the trout a distinctive blue color.
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
47Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein1.7 g
Carbohydrates12 g
Fiber3.5 g
Sugars3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2451 mg
Potassium270 mg
Calcium64 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A154 mcg
Vitamin E0.3 mg
Vitamin K115 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline6.4 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 58. The excerpt below is the record exactly as published.
Trout au Bleu. — Take some freshly caught trout; clean and wipe them; put them in a sauce=pan, and pour over them a pint of boiling vinegar, which immediately turns them blue; then add a pint of water to cover the fish; add 4 bay leaves, salt and pepper, an onion stuck with cloves, the peel of a lemon, half a head of celery, a carrot, and a small bunch of parsley
Cook this with the app: pantry check, scaling, and the assistant.