pescatariannut-freeegg-freesoy-free
Vol-au-vent of Fish
From Cookery for every household, 1914
Serves 3
Garnish with chopped aspic jelly if served cold.
Presented as published in 1914. 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
527Calories
39 gProtein
31 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein39 g
Carbohydrates31 g
Fiber1.7 g
Sugars6.1 g
Total Fat40 g
Saturated Fat11 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol174 mg
Sodium496 mg
Potassium1199 mg
Calcium122 mg
Iron8.3 mg
Magnesium93 mg
Phosphorus620 mg
Zinc15 mg
Copper1.5 mg
Manganese4.4 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A87 mcg
Vitamin E1.1 mg
Vitamin K3.2 mcg
Vitamin B60.4 mg
Vitamin B1218 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate113 mcg
Choline120 mg
Caffeine1.2 mg
Water359 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 560. The excerpt below is the record exactly as published.
Vol-au-vent of Fish (Vol-au-vent de Poisson) Sauce. 1£ oz. flour. 2 oz. butter. 1 gill liquor from mussels. \ gill liquor from mush- rooms. 1 gill white wine. 1 gill cream. Fish stock. Seasoning. Puff pastry (£- lb.). Mixture. 1 doz. small fish quenelles. 4 to 6 oz. cooked fish. 2 to 3 oz. cooked lobster. 1£ doz. cooked mussels. 6 button mushrooms. 2 or 3 truffles
Cook this with the app: pantry check, scaling, and the assistant.