Trout in Cream

Name: Trout in Cream
Ingredients: one cup of good cream; four or five trout; a little grated Parmesan cheese; half slices of lemon

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

856Calories

7 gProtein

19 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories856 kcal

Protein7.5 g

Carbohydrates19 g

Fiber2.8 g

Sugars2.5 g

Total Fat85 g

Saturated Fat49 g

Monounsaturated Fat18 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol246 mg

Sodium149 mg

Potassium375 mg

Calcium219 mg

Iron0.6 mg

Magnesium24 mg

Phosphorus185 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A14 mcg

Vitamin E0.2 mg

Vitamin K5.7 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate11 mcg

Choline5.9 mg

Caffeine0 mg

Water226 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 19. The excerpt below is the record exactly as published.

one cup of good cream, and sprinkle a little grated Parmesan cheese over them. Start them to boil on top of the range, and then put the dish in a moderate oven to bake for twelve or fifteen minutes, or until they are thoroughly cooked and nicely browned on top. Put the baking-dish on a platter with a napkin, and put half slices of lemon

Cook this with the app: pantry check, scaling, and the assistant.