gluten-freenut-freeegg-freesoy-free
Fried Sturgeon with Mushrooms
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
212Calories
12 gProtein
24 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein12 g
Carbohydrates24 g
Fiber8 g
Sugars1.6 g
Total Fat10 g
Saturated Fat3.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol31 mg
Sodium9867 mg
Potassium742 mg
Calcium131 mg
Iron3.3 mg
Magnesium64 mg
Phosphorus189 mg
Zinc1.1 mg
Copper0.6 mg
Manganese3.3 mg
Vitamin D2.8 mcg
Vitamin C2.4 mg
Vitamin A68 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate23 mcg
Choline37 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 146. The excerpt below is the record exactly as published.
Fried Sturgeon with Mushrooms Esturgeon frit aux Champignons Scale, wash, and clean well a nice fresh sturgeon; cut in thick slices; put in frying pan with some bacon; sprinkle with pepper and salt; add some mushrooms; brown, golden brown; place on a platter. Garnish with mushrooms around, parsley and lemon. Serve with a brown mushroom sauce
Cook this with the app: pantry check, scaling, and the assistant.