Vol au Vent of Fish
From Dainty dinners and dishes for Jewish families, 1907
Fish filling: Flake the fish, and remove all bones and skin, mix it with the white sauce, cream, and seasoning, and warm through in a saucepan, before putting it in the vol au vent.
Presented as published in 1907. 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
2499Calories
33 gProtein
205 gCarbs
173 gFat
Full nutrition (32 nutrients)
Calories2499 kcal
Protein33 g
Carbohydrates205 g
Fiber6.8 g
Sugars3.4 g
Total Fat173 g
Saturated Fat44 g
Monounsaturated Fat98 g
Polyunsaturated Fat22 g
Cholesterol0 mg
Sodium1129 mg
Potassium277 mg
Calcium45 mg
Iron12 mg
Magnesium73 mg
Phosphorus272 mg
Zinc2.4 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.4 mg
Vitamin K73 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)19 mg
Folate354 mcg
Choline29 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 12. The excerpt below is the record exactly as published.
VOL AU VENT OF FISH. Vol au Vent de Poisson. 1 lb. puff pastry. White sauce. Cold cooked fish. A little cream. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.