Whiting a la Meuniere
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
643Calories
18 gProtein
121 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories643 kcal
Protein18 g
Carbohydrates121 g
Fiber1.2 g
Sugars0.9 g
Total Fat9.3 g
Saturated Fat3.5 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Cholesterol39 mg
Sodium193 mg
Potassium228 mg
Calcium70 mg
Iron8.6 mg
Magnesium43 mg
Phosphorus188 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate253 mcg
Choline42 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.
Whiting a la Meuniere. Procure two, or more, medium -sized whitings, skin them the same as for frying, season with salt and pepper, and dip in flour ; brush over with beaten egg, then slip each fish carefully into a well buttered “Express” paper-bag, and pour a tea- spoonful of clarified butte
Cook this with the app: pantry check, scaling, and the assistant.