pescatariandairy-freenut-freeegg-freesoy-free
Whiting au Gratin
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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
92Calories
13 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein13 g
Carbohydrates5.9 g
Fiber1.2 g
Sugars2.3 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol34 mg
Sodium63 mg
Potassium466 mg
Calcium33 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus206 mg
Zinc1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C2.7 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate28 mcg
Choline51 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 32. The excerpt below is the record exactly as published.
Whiting au Gratin. — A most delicate, light, and tender fish. They must be selected perfectly fresh, and not more than eight or nine inches long. They must be emptied and skinned, which the fishmonger will generally do. Make some incisions on each side of the fish, with a sharp knife, about an eighth of an inch deep. Take a shallow dish and thickly butter it. Place the whitings in the same, and sprinkle some GAS COOKERY BOOK. 6l pepper and salt over them, and two tablespoonfuls of grated breadcrumbs. Spread a little butter thinly over the fish, and pour over them two wineglasses of any white wine. Chop up finely half a dozen mush¬ rooms and a teaspoonful of parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.