Boiled Turbot
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Better if kept for a day before cooking.
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
58Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein2.2 g
Carbohydrates19 g
Fiber5.6 g
Sugars5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14003 mg
Potassium279 mg
Calcium61 mg
Iron1.3 mg
Magnesium16 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 12. The excerpt below is the record exactly as published.
the juice of two lemons and two ta- blespoonfuls of salt. Put the black side of the fish down when the water begins to boil, skim and set back where it will only simmer for half an hour. At the end of that time drain it care- fully, place on a platter covered with a napkin, garnish with parsley, lemon and hard-boiled eggs and serve with white sauce to which capers have been added. A six-pound turbot is a good size.
Cook this with the app: pantry check, scaling, and the assistant.