pescatariannut-freesoy-free
Fish Turbot
From The New century cook book, 1899
Serves 5
Recipe by Mrs. D. Y. McMuelen.
Presented as published in 1899. 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
518Calories
61 gProtein
12 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein61 g
Carbohydrates12 g
Fiber0 g
Sugars7.1 g
Total Fat32 g
Saturated Fat6.1 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol318 mg
Sodium238 mg
Potassium1134 mg
Calcium270 mg
Iron1.9 mg
Magnesium113 mg
Phosphorus951 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D35 mcg
Vitamin C0 mg
Vitamin A193 mcg
Vitamin E0.9 mg
Vitamin K0.4 mcg
Vitamin B61 mg
Vitamin B123.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.8 mg
Folate65 mcg
Choline291 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The New century cook book (1899), page 21. The excerpt below is the record exactly as published.
Fish Turbot. Use whitefish, about three pounds; steam three-quarters of an hour, then place aside to cool; when cold, pick meat from bones and skin. Make a sauce by boiling one and one-half pints milk, four tablespoonfuls flour and same of butter, rub to a cream, add salt, pepper and yolks of three eggs
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