Weak-Fish, Italian Sauce

Name: Weak-Fish, Italian Sauce
Ingredients: Cut a weak-fish of four pounds in fillets; a little melted butter; salt; pepper; a little nutmeg; two tablespoonfuls of madeira

From French dishes for American tables, 1886

Presented as published in 1886. 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

45Calories

0 gProtein

3 gCarbs

0 gFat

Full nutrition (31 nutrients)

Calories45 kcal

Protein0.1 g

Carbohydrates3.5 g

Fiber0 g

Sugars0.3 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2.7 mg

Potassium27 mg

Calcium2.4 mg

Iron0.1 mg

Magnesium2.7 mg

Phosphorus2.7 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0 mcg

Caffeine0 mg

Water21 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 20. The excerpt below is the record exactly as published.

Weak-Fish, Italian Sauce. Cut a weak- fish of four pounds in fillets, as described in the fore- going, and place them in a saucepan with a little melted butter, salt, pepper, a little nutmeg, and two tablespoonfuls of madeira

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