Pickled Sturgeon
From Jane Hamilton's recipes, 1909
The vessel should be covered closely and kept in a cool place.
Presented as published in 1909. 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
64Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein2.6 g
Carbohydrates16 g
Fiber6.4 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium5.4 mg
Potassium338 mg
Calcium114 mg
Iron2.5 mg
Magnesium43 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A6.9 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.4 mcg
Choline2.8 mg
Caffeine0 mg
Water3.2 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 22. The excerpt below is the record exactly as published.
PICKLED STURGEON. After the backbone has been taken out the sturgeon should be washed, changing the water several times, and then put in salt (95) JANE HAMILTON'S RECIPES water. After remaining twenty-four hours the salt water should be poured off and the sturgeon put in fresh salt water for twelve hours longer. The sturgeon should then be tied with a cord and boiled in weak salt v/ater until a straw can be run through it, taking care to skim off the oil during boil- ing. Strain the liquor in which the stur- geon has been boiled and boil it a short time, adding allspice, pepper, and ginger, which should be broken a little in a mortar. After it has boiled sufficiently add as much vinegar as is agreeable to the taste
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Cook this with the app: pantry check, scaling, and the assistant.