Whitings Colbert
From A second Dudley book of cookery and other recipes, 1914
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
1180Calories
49 gProtein
196 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1180 kcal
Protein49 g
Carbohydrates196 g
Fiber9.9 g
Sugars23 g
Total Fat25 g
Saturated Fat8.9 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol401 mg
Sodium934 mg
Potassium1136 mg
Calcium605 mg
Iron15 mg
Magnesium131 mg
Phosphorus768 mg
Zinc4.7 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D4.3 mcg
Vitamin C106 mg
Vitamin A240 mcg
Vitamin E1.5 mg
Vitamin K6.5 mcg
Vitamin B60.7 mg
Vitamin B122.5 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)15 mg
Folate371 mcg
Choline361 mg
Caffeine0 mg
Water487 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 16. The excerpt below is the record exactly as published.
WHITINGS COLBERT /APEN the whitings down the back and bone them ; season well and dip them in milk ; roll them in flour, then egg and breadcrumb them, and fry in hot fat ; drain them, and lay them on a long dish ; garnish the openings in their backs with pieces of Maitre d’Hotel butter, and lay some quarters of lemon and fried parsley round the dish. % WHITINGS A LA FRANCAISE r 1 1AKE some good medium-sized whitings ; clean and trim and score across with a sharp knife. Season, and dust them with flour ; dip into two well-beaten eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.