pescatariannut-freesoy-freeshellfish-free
Breaded Turbans of Flounder
From Miss Parloa's kitchen companion, 1887
Serves 3
Any delicate fish may be used.
Presented as published in 1887. 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
225Calories
3 gProtein
16 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein3.4 g
Carbohydrates16 g
Fiber0.9 g
Sugars0.6 g
Total Fat17 g
Saturated Fat9.6 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol56 mg
Sodium2462 mg
Potassium48 mg
Calcium38 mg
Iron1.1 mg
Magnesium7.4 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A144 mcg
Vitamin E0.5 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate36 mcg
Choline32 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 95. The excerpt below is the record exactly as published.
Breaded Turbans of Flounder. Fillet three flounders. Season the fillets with half a teaspoonful of pepper and three teaspoonfuls of salt. Now dip them into four table-spoonfuls of melted butter ; then roll them up, and fasten with wooden toothpicks. Have two beaten eggs
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