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Boiled Turbot
From The art of German cooking and baking, 1922
Serves 3
Presented as published in 1922. 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
371Calories
66 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein66 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat2.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol238 mg
Sodium1567 mg
Potassium848 mg
Calcium111 mg
Iron1 mg
Magnesium95 mg
Phosphorus1334 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E3.3 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B126 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.5 mg
Folate26 mcg
Choline344 mg
Caffeine0 mg
Water450 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 66. The excerpt below is the record exactly as published.
BOILED TURBOT. Quantity for 6 Persons. 3 % lbs. of fish Salt % qt. of wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.