Whiting à la Genoise
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Use very fresh fish for best results.
Presented as published in 1904. 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
104Calories
2 gProtein
28 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein2.4 g
Carbohydrates28 g
Fiber3.2 g
Sugars11 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8 mg
Potassium425 mg
Calcium47 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate69 mcg
Choline19 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.
Whiting d la Genoise. — Choose small and very fresh fish, wash, clean and trim them, and marinade them for tAVO or three hours in oil and lemon juice flavoured Avith a slice or two of onion, a spray of l^arsley and thyme, salt, pepper, and spice to taste
Cook this with the app: pantry check, scaling, and the assistant.