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Boiled Sturgeon
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
13Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol7.5 mg
Sodium6.8 mg
Potassium36 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate1.9 mcg
Choline7 mg
Caffeine0 mg
Water9.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 55. The excerpt below is the record exactly as published.
BOILED STURGEON. Cut the fish into thin slices like veal cutlets, rub them over with but- ter and sprinkle with pepper
Cook this with the app: pantry check, scaling, and the assistant.