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Stewed Sturgeon
From Harper's cook book encyclopædia, 1902
Serves 3
Time to fry: 10 minutes; Time to simmer: 1 hour.
Presented as published in 1902. 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
469Calories
50 gProtein
16 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein50 g
Carbohydrates16 g
Fiber0.1 g
Sugars0.9 g
Total Fat12 g
Saturated Fat2.8 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.1 g
Cholesterol181 mg
Sodium254 mg
Potassium959 mg
Calcium49 mg
Iron2.8 mg
Magnesium117 mg
Phosphorus657 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D31 mcg
Vitamin C0.1 mg
Vitamin A635 mcg
Vitamin E1.5 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B126.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)26 mg
Folate60 mcg
Choline170 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 148. The excerpt below is the record exactly as published.
flour and butter, stir two table - spoonfuls of thick cream into it, and serve. Sturgeon, Sauce for. — If broiled or fried, any piquant sauce or any of the sauces which usually accompany salmon may be served with sturgeon. When stewed, the liquor in which it was simmered may be strained, thick- ened, and either poured over it or served in a tureen. Sturgeon, Stewed. — Take 2 lbs. of sturgeon cut into slices an inch thick. Soak these in strong vinegar for five minutes, drain them, dry them in a cloth, dip them in flour, and fry them in hot fat till they are lightly browned on both sides. Take as much good, nicely flavored veal stock as will barely cover the fish, throw into it a large glassful of Madeira, cover the saucepan closely, and simmer the fish gentry for an hour. Put the slices on a dish, throw a spoonful of capers
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