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Boiled Turbot with Hollandaise Sauce
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
10Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories9.9 kcal
Protein0.9 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars0.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.8 mg
Sodium2444 mg
Potassium36 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus18 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C9.7 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.3 mcg
Choline5.3 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 79. The excerpt below is the record exactly as published.
8. BOILED TURBOT. HOLLANDAISE SAUCE. Choose a thick and plump turbot; see that the fins or backbone are free from colour; if it has any reddish appearance about it the turbot (although it may be quite fresh) will boil a bad colour. Clean the inside thoroughly and rub with a handful of salt; trim the fins close; wash, and wipe dry ; rub over with the juice of a lemon
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