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Trout in Shells
From Harper's cook book encyclopædia, 1902
Serves 1
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
159Calories
9 gProtein
25 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein9.1 g
Carbohydrates25 g
Fiber6.7 g
Sugars3.8 g
Total Fat5.4 g
Saturated Fat1.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol16 mg
Sodium9808 mg
Potassium567 mg
Calcium163 mg
Iron3 mg
Magnesium58 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.5 mg
Vitamin D1.3 mcg
Vitamin C39 mg
Vitamin A37 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate30 mcg
Choline28 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 149. The excerpt below is the record exactly as published.
Trout in Shells. — Fry fresh trout in oil, cut into small pieces, removing all the bone ; season with salt, pepper, and a squeeze of lemon- juice. Put in little, silver-plated shells, filling only half full. Pour over bechamel sauce, sprinkle with grated bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.