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Trout, Broiled
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 20-30 minutes, according to size.
Presented as published in 1892. 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
35Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium13 mg
Potassium94 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium6.3 mg
Phosphorus57 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4 mcg
Vitamin C0.7 mg
Vitamin A21 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2033. The excerpt below is the record exactly as published.
Trout, Broiled. — Choose some moderate- sized trout ; empty, wash, and dry them, then split the fish down the back, and, without injuring it, spread it open on a dish. Season with salt and cayenne, and a little lemon- juice, and brush it well all over with oil or clarified butter
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