pescatariangluten-freenut-freeegg-freesoy-free
English Turbot Boiled
From European and American cuisine, 1914
Serves 4
Garnish with parsley and serve with boiled potatoes.
Presented as published in 1914. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.8 mg
Sodium1769 mg
Potassium11 mg
Calcium3 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus16 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline4.1 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 105. The excerpt below is the record exactly as published.
English Turboti Bolled«--Prooure a fresh turbot scale, draw and wash it, lay it with a piece of ice in half milk and half water, let it soak for 1 to 2 hours, then remove the fish and rub both sides over with lemon juice ; lay the fish on a drainer in a fish kettle, cover with cold water, add to every quart of water 1 tablespoonf ul salt and 1 tablespoonf ul vinegar
Cook this with the app: pantry check, scaling, and the assistant.