Roast Sturgeon
From The universal cookery book, 1887
Serve on a very hot dish.
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
89Calories
2 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories89 kcal
Protein2 g
Carbohydrates15 g
Fiber2.7 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium221 mg
Calcium49 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 8. The excerpt below is the record exactly as published.
Roast Sturgeon. Rub the bottom of the saucepan with a clove of garlic. Put into it a good bit of butter or clarified fat, a pinch of flour, salt and pepper, a chopped onion, and any herb you like the flavor of. Add a SALMON BROILED. 17 half pint of cold water and a gill of vinegar
Cook this with the app: pantry check, scaling, and the assistant.